Vegetarian mains


Main Serves 4 1h
This can be served warm or cold. Make sure the heat of the oil is kept as low as possible.


  • 500-600ml olive oil
  • 800g potatoes, peeled and sliced into thin discs, about 3-4 mm thick
  • 3 small onions, thinly sliced
  • 6 eggs
  • salt and pepper


Prep time: 15 min
Cooking time: 45 min
  • Step 1

    Gently heat the oil in a large, deep heavy-based frying pan.
  • Step 2

    Add the potatoes and onions and simmer on the very lowest heat, without letting the bottom catch, until just cooked through; this will take about 25-30 minutes, sometimes longer, depending on the thickness of the potatoes.
  • Step 3

    Keep testing them with a knife and gently pull them from top to bottom every 10 minutes to help them cook evenly. Weighing the potatoes down with a plate helps too.
  • Step 4

    Drain the onions and potatoes over a large bowl, keeping the oil, and leave them to cool slightly.
  • Step 5

    Beat the eggs in a large bowl and season well with salt and pepper.
  • Step 6

    In the same frying pan, gently heat a couple of tablespoons of the reserved oil, add the potatoes and onions and pour the eggs over the top.
  • Step 7

    Cook very gently for about 10 minutes until the bottom is cooked through but the top is still a bit runny.
  • Step 8

    Place the tortilla under the grill on a low to medium heat or in the oven if your pan is ovenproof, to finish cooking the top. Leave to cool slightly then cut into wedges to serve.

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