Easy Breakfast Spanish Tortilla with Boiled Potatoes
This easy Spanish tortilla is a simplified take on the classic dish, perfect for a quick and satisfying breakfast. Instead of frying the potatoes, this recipe uses boiled potatoes, making it lighter while still packed with flavour. With eggs, onion, and olive oil, this tortilla is soft on the inside, slightly golden on the outside, and incredibly easy to prepare.
Equipment
- Non-stick frying pan
- Spatula
- Knife
- Mixing bowl
Ingredients
- 3 medium potatoes boiled and cut into chunks
- 4 eggs beaten
- 1 small onion finely sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp olive oil in a non-stick pan over medium heat.
- Add the boiled potato cubes and cook until nice and crispy. Remove from pan.
- Add the chopped onion to the pan.
- Cook for 2-3 minutes, until the onion softens then add the potatoes, stirring occasionally, so they absorb the onion flavour.
- In a bowl, whisk the eggs with salt and pepper.
- Pour the mixture over the potatoes and onion and gently shake the pan to distribute evenly.
- Cook for 4-5 minutes on low heat, until the edges are set but the centre is still slightly runny.
- Place a plate over the pan, carefully flip the tortilla onto the plate, and slide it back into the pan.
- Cook for another 3-4 minutes until fully set.
- Let the tortilla rest for a couple of minutes before slicing.
- Serve warm or at room temperature.
Notes
Boiled potatoes make this version lighter than the traditional fried method.
For a creamier tortilla, cook the eggs just until set, avoiding overcooking.
Customisation: Add cheese, bell peppers, or chopped herbs for extra flavour.
Serving Suggestions: Enjoy on its own, with a fresh salad, or in a sandwich.
Storage: Can be kept in the fridge for up to 2 days and reheated in a pan.