Mary Berry Spanish Tortilla Recipe

This authentic Mary Berry Spanish Tortilla Recipe showcases tender layers of sliced potato and sweet red pepper bound together in a thick, golden egg omelette. Slowly cooked on the stovetop until set and flipped to perfection, it is a versatile tapas classic that is delicious warm or cold for a picnic lunch.

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Mary Berry Spanish Tortilla Ingredients

• 4 large free-range eggs: The binding agent that creates the rich, custard-like texture.
• 225g (8oz) peeled potatoes: Waxy potatoes work best; sliced into 1cm (1/2in) rounds to cook evenly.
• 1 onion: Thinly sliced to add sweetness as it caramelizes.
• 1/2 red pepper: Finely chopped for a pop of color and fruity flavor.
• 3 tbsp olive oil: Essential for frying the potatoes and preventing the eggs from sticking.
• 1 tbsp finely chopped parsley: Adds freshness to the finished dish.
• Salt and freshly ground black pepper: Crucial for seasoning the potatoes and eggs layers.

How To Make Mary Berry Spanish Tortilla

1. Sauté Aromatics: Heat 2 tablespoons of the olive oil in a small, heavy-based frying pan (approx. 20cm/8in diameter) over medium heat. Add the sliced onion and fry for about 5 minutes until softened.
2. Soften Vegetables: Add the chopped red pepper and the sliced potatoes to the pan. Season generously with salt and pepper. Cover the pan with a lid (or foil) and cook gently over low heat for 15–20 minutes. Stir occasionally. You want the potatoes to be completely tender and cooked through, not browned or crispy.
3. Combine: Transfer the hot vegetable mixture into a large bowl. Wipe the frying pan clean with a paper towel. In a separate bowl, beat the eggs with a pinch of salt and pepper. Pour the beaten eggs over the warm vegetables in the bowl and mix gently to coat.
4. Cook the Tortilla: Heat the remaining 1 tablespoon of oil in the clean pan over medium heat. Pour the egg and vegetable mixture back into the pan. Sprinkle the top with the chopped parsley.
5. Set the Base: Cook gently until the sides and top begin to set and the base turns a light golden-brown. Shake the pan occasionally to ensure it isn’t sticking.
6. The Flip: When the middle is mostly set but still slightly moist, slide the tortilla carefully onto a large plate. Invert the frying pan over the plate and quickly flip both over so the tortilla drops back into the pan, uncooked side down.
7. Finish: Cook for another 3–4 minutes until the underside is golden and the egg is cooked through. Slide onto a serving plate.

Recipe Tips

• Potato Prep: Slice the potatoes thinly and uniformly. If they are too thick, they won’t cook through in the time allotted. Waxy varieties (like Charlotte or New Potatoes) hold their shape better than floury ones.
• The Pan Matters: A non-stick pan is your best friend here. If the egg sticks, the flip becomes a disaster. A 20cm (8in) pan is the perfect size for a thick, substantial tortilla.
• Resting Time: Let the tortilla rest for 5-10 minutes after cooking. This allows the residual heat to finish setting the center and makes it much easier to slice into clean wedges.
• Serving Temp: Unlike French omelettes, Spanish tortillas are traditionally served at room temperature (tapa style), making them perfect for preparing ahead.

What To Serve With Spanish Tortilla

• Aioli: A garlic mayonnaise is the traditional dipping sauce.
• Green Salad: A simple salad with vinaigrette cuts through the richness of the eggs and oil.
• Crusty Bread: Serve with baguette slices rubbed with tomato and garlic (Pan con Tomate).
• Chorizo: Fried chorizo slices on the side add a spicy, smoky kick.

How To Store Spanish Tortilla

• Refrigerate: Wrap tightly in foil or store in an airtight container in the fridge for up to 3 days.
• Reheat: It is best eaten cold or at room temperature. If you prefer it warm, heat slices gently in the microwave or a low oven.
• Freeze: Freezing is not recommended as the texture of the potatoes changes and can become watery upon thawing.

Mary Berry Spanish Tortilla Nutrition Facts

• Calories: 210 kcal
• Fat: 14g
• Carbohydrates: 12g
• Protein: 9g
• Sugar: 3g

Nutrition information is estimated per wedge (serves 4).

FAQs

Try More Recipes:

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• Mary Berry​ Celeriac Soup Recipe
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