Caramelised onion tortilla

Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges

  • Prep:10 mins
    Cook:45 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 215
  • fat 11g
  • saturates 2g
  • carbs 20g
  • sugars 4g
  • fibre 3g
  • protein 8g
  • salt 0.2g


  • 2 large onions, halved and thinly sliced
  • 5 tbsp olive oil
  • 800g waxy potatoes, peeled and thinly sliced
  • 6 large eggs


  1. Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.

  2. Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.

  3. Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.

  4. When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren’t too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.

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