Tortilla Española

  • 4
  • 2 hours 30 minutes plus time for the mixture to soak

There are few dishes more representative of Spanish cuisine than the humble tortilla and this recipe shows the amount of work necessary to take a classic to Michelin-starred level. Peter Sanchez-Iglesias fries the potatoes at two different temperatures to achieve the perfect crisp finish, allowing them to soak in the egg mixture for up to three days before frying.

First published in 2023






Heat oil for deep frying to 120°C. You want to have plenty of space for frying but enough room left to ensure it won’t boil over

  • vegetable oil, for deep-frying

Peel the potatoes and slice them to the thickness of a pound coin. Wash very well in cold water to remove excess starch. Drain the potatoes very thoroughly and pat dry


Fry the potatoes in small batches for 5 minutes, or until soft. Drain on paper towels


Beat together the whole eggs with the yolks. Slice the onion to the same thickness as the potatoes


Once your potatoes are all cooked through, heat the oil to 170°C


Carefully add your cooked potatoes back to the oil in small batches. Cook until crisp but not coloured, mixing to ensure even cooking – 1-2 minutes. Drain well on paper towels and repeat with the remaining batches


Once the potatoes are cooked, chop into small pieces while hot. They should be around 1 cm in size but this can be very rustic


Weigh out 110g of the egg mixture and add 80g of chopped crispy potatoes. Mix this thoroughly and leave to soak


Heat the oil to 170°C. Add the sliced onions to the oil in small batches and fry until dark golden brown, stirring frequently


Once the onions are golden, drain on paper towels. They should be slightly crispy. Leave to cool for a couple of minutes, then add 15g to the egg and potato mix with 2g sea salt. Mix thoroughly with a spoon ensuring all the potato and onion is submerged. Let this sit for 1 hour or up to 3 days in the fridge


After 1 hour, the mixture should have thickened significantly. You will need to add a small amount of your remaining egg mixture to loosen it up before cooking. We often describe the desired consistency as mayonnaise: thick but not dry, and slightly loose


Preheat the blini pan on a medium heat with a dash of olive oil, then wipe the pan dry with a paper towel. You should have a light layer of oil all around the pan


Turn the egg mixture out into the pan and use a spoon to level it out. You should hear a gentle sizzle when adding the mixture. You want the pan to be full to the brim but also flat and even


Turn the heat down as low as possible and cook for 1 minute 30 seconds. Once cooked, turn the tortilla out onto a small side plate which has been greased lightly with olive oil. Return to the heat and add the tortilla back to the pan wet side down. Use a spoon to push down any flaps you may get. Cook for a further 1 and a half minutes on low to seal the centre. Turn the tortilla over in the pan again and leave to rest for 5 minutes, then serve

  • 1 dash of extra virgin olive oil
First published in 2023

Since taking over his father’s trattoria with his late brother Jonray in 2006 and transforming it into one of the South West’s most acclaimed restaurants, Peter Sanchez-Iglesias has established himself as one of the country’s most talented chefs. With everything from a Michelin-starred tapas joint to a rooftop Mexican restaurant now to his name, he continues to demonstrate his impressive ability to create refined yet highly accessible menus.

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