Tortilla española (Spanish tortilla)

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This classic Spanish tortilla recipe from Barrafina head chef Angel Zapata Martin will give you a perfect version of this iconic tapas dish. You're looking for a harmonious blend of flavours and ingredients with a slightly gooey centre and beautifully golden exterior.

First published in 2017




Spanish tortilla


  • Tortilla pan
  • Deep-fryer
  • Mandoline


Julienne the onion very finely. Cook slowly in a little olive oil until very soft and a little caramelised. Set aside
Peel the potatoes and cut into very thin slices using a mandoline (or by hand if you don't have one)
Preheat a deep-fryer to 175°C
  • vegetable oil, for deep-frying
Deep-fry the potatoes until completely tender. Drain and set aside
Crack the eggs into a jug and beat together until smooth and combined
Add a dash of oil to a pan and place over a very low heat. Add the potatoes and onions, mix well then add the egg slowly until you get a nice creamy consistency. Allow the mixture to rest until the potato has absorbed some of the egg mixture
  • olive oil
Add a small amount of olive oil to a small tortilla pan and place over a medium heat. Add the tortilla mixture to the pan and cook until golden on the underside. Flip over carefully and cook the other side until it is light brown in colour. The inside should remain slightly runny
Serve warm with a sprinkle of flaky sea salt
First published in 2017

As executive chef of London’s lauded Barrafina restaurants, Angel Zapata Martin became a figurehead for authentic Spanish tapas in the UK.

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