A Spanish breakfast dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 40 min

Organic sourcing

Potatoes and onions are high-priority for organic sourcing as they can contain pesticide residues. Organic eggs also offer better quality from free-range practices.

Ingredients

• 500 g waxy potatoes
• 1 medium onion
• 6 large eggs
• 120 ml olive oil
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Peel and thinly slice the potatoes. Peel and finely slice the onion.
2. Heat the olive oil in a non-stick frying pan over medium heat.
3. Add the potatoes and onion to the pan, seasoning with salt. Cook until tender, about 15 minutes, stirring occasionally.
4. Drain the potatoes and onion from the oil and let cool slightly. Reserve the oil.
5. Beat the eggs in a bowl and season with salt and pepper.
6. Mix the cooled potatoes and onion with the eggs.
7. Return a little reserved oil to the pan over medium heat.
8. Add the potato and egg mixture, spreading evenly. Cook until the bottom is set, about 5 minutes.
9. Carefully flip the tortilla and cook the other side until golden and set, about 5 more minutes.

Notes

• If you find flipping tricky, use a plate to help flip the tortilla.
• Serve warm or at room temperature with a simple salad.
• Waxy potatoes hold their shape better than starchy ones.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Spanish recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.