A Taste of Barcelona: Spanish Tortilla

Spanish tortillas were our everyday go-to breakfast in Barcelona. Traditionally is is made similar to a pan fried fritata with eggs, potatoes and spanish onion… buuuuuuuut naturally when we got back Kelly and I set to work recreating our favourite meal and got a little carried away. This is the recipe for our favourite creation, but if you don’t have the ingredients or the time to chop, any of the ingredients can be taken out so long as the eggs, potatoes and onions remain! It’s also a great recipe because you can add pretty much anything you want in. Have fun with it, and let me know if you come up with anything tasty!

Prep Time: 30 min • Cooking time: 30-45 min


  • 1/2 tsp of minced garlic
  • Oil (I like to use some of the oil from the sun-dried tomato jar for a little extra flavour, but any kind of cooking oil will do)
  • 2 medium white or yellow potatoes
  • 4 slices of bacon
  • 1 tbsp paprika (I use medium, but again spice level can be adjusted to taste)
  • 1 tsp basil flakes
  • pinch of cumin
  • pinch of truffle salt
  • pinch of chill flakes (or to taste if you like a little spice)
  • pinch or nutmeg
  • 1/2 medium spanish onion (can add more or less to taste)
  • 6 eggs
  • 4 sun-dried tomatoes in oil
  • 1/4 cup of grated cheddar cheese

Kitchen Wares Needed:

  • Knife (chop veggies first then bacon)
  • Fork
  • Cutting board
  • Potato peeler
  • Medium pan
  • Large plate that fits over pan to cover completely
  • Large Bowl (not plastic, for hot things)
  • Heat safe spatula or “flipper” (you know the flat thing that no one has a proper name for)


Step One: Chop it Real Good

  • Peel potatoes and slice them into thin slices (a fews millimetres or 1/8 inch)
  • Slice onions into half or quarter circles and separate layers
  • Cut sun-dried tomatoes into thin strips
  • Cut bacon width-wise into thin strips

Step Two: Get Cookin’ Good Lookin’


About halfway through cooking, bacon is hiding underneath all those potatoes!

  • Heat pan on medium-high heat and add a small amount of oil and your minced garlic
  • After pan is heated up add prepared ingredients from step one and let fry
  • As the ingredients cook add half of the paprika (1/2 tbsp) and the pinch of truffle salt and stir and flip consistently to ensure it all cooks evenly
  • It will take about 20 minute for the bacon to cook through and the potatoes and onions to soften and fry, stir and flip frequently! Once done remove pan from heat, turn stove to low and get out that bowl!

Step Three: It’s Bowl Time!


Eggs with spices and cheese mixed in

  • Break eggs and add to large bowl and mix
  • Add rest of spices and grated cheese and mix well
  • Add cooked ingredients from Step 2 and mix, eggs may thicken a little bit because of the heat but its all good
  • Quickly mix and then add entire mixture back into pan and tap pan on counter or shimmy pan a little to reduce air bubbles and make the mixture sit level
  • Let cook on low for about 30-40 minutes, or until egg is solidified pretty well all the way through, if top is a little runny thats
  • fine because Step 4 takes care of that…


    Mixture just added back to pan

Step Four: It’s Flipping Difficult (but only the first time)

  • Carefully run flipper or spatula around the edges and as far underneath as you can get it without breaking the tortilla to separate the bottom from the pan
  • Carefully, without burning yourself like I

    Tortilla after its been flipped

    do every damn time, place wax paper over pan and press lightly into the top of the tortilla. Now, place plate over wax paper and pan, one hand grabs the panhandle, the other hold the plate in place and quickly, but smoothly, flip the pan upside down.

  • Remove pan and put back on stove, use wax paper and plate (and flipper if you need) to shimmy tortilla back into pan, but now with the opposite side facing down
  • Let cook on low for about 5 more minute and transfer Tortilla onto a plate


    My breakfast of spanish tortilla, orange slices and citrus-peach infused water

Step Five: ¡Buen Provecho!

  • Cut like a pie into slices and serve while hot!
  • Amazing for breakfast, or with a glass of wine (I recommend a lighter red, like a pinot noir) for dinner, but either way enjoy your little piece of Barcelona

Our Cooking Playlist can be found here:


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