The tortilla or potato omelette is one of the most traditional and delicious dishes in Spanish cuisine. The conventional recipe is contains just potatoes and eggs, although there are plenty of variations that use onions, green peppers or chorizo.

According to legend the tortilla was created by the general Tomás de Zumalacárregui during the siege of Bilbao as a straightforward, quick and nutritious dish to feed the Carlist troops in a time of scarcity.

In a 200g portion of tortilla, the average energy value is around 320 calories. This quantity provides around 16% of the calories required by an average healthy adult with a moderately active lifestyle.


Wash and peel the potatoes well.

Finely slice or dice the potatoes, put them in a bowl and salt to taste.

Heat the Betis olive oil in a frying pan and when it is hot, fry the potatoes for 5-7 minutes. It’s advisable to turn the potatoes every now and again to prevent them from burning on one side.

Place the fried potatoes on a paper towel to soak up any excess oil.

Break the eggs into a bowl, salt them to taste and beat them. Add a little milk if desired for a fluffier

texture. Beat the mixture until it is smooth, with no lumps. Add the potatoes to the eggs and mix well. Leave the mixture to settle for a few moments.

Pour a little Betis olive oil into a frying pan and when it is hot, add the egg and potato mixture.

Cook it on a medium heat for 5 minutes-slowly to avoid burning it. When the egg has set, take the pan off the heat and separate the mixture from the pan with a wooden spoon or similar. Next, cover the pan with a plate that is larger than it and turn the omelette over.

Cook the omelette for another 5 minutes on the other side and then it will be ready serve.

Note: serves 4. Preparation time 45 minutes. Cooking time 20 minutes.

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  • 10 small potatoes
  • 4 eggs
  • salt
  • Betis olive oil
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