Spadelliamo brings you the most popular, simple and satisfying dish of the Iberian Peninsula. Perfect with pre-dinner drinks or at any time of day, this is one of the world's most flexible recipes.
20 minutes
20 minutes


  • 4 /


  • 2 large or 4 medium-sized /


  • 1 /

    yellow onion

  • to taste /

    Salt and pepper

  • to taste /


    cipolla Find out more
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First, peel and slice the potatoes and onion into thin rounds. Heat the onion-flavoured oil in a pan: at least 3 tablespoons for this quantity of ingredients. Stir-fry the potatoes on both sides for about 7/8 minutes, until golden, then add the onion. Continue to stir-fry the potatoes and onion together for another 10 minutes.
For the tortillas’ correct consistency, make sure the potatoes stay firm and don’t break.

Whisk the eggs in a bowl, season with salt and pepper to taste.

Now turn off the heat and use a straining ladle to transfer the potatoes and onion onto a plate covered with kitchen paper. Place the potatoes and onion in the bowl with the whisked eggs and stir briefly. Dispose of cooking oil, give the pan a quick wipe with kitchen paper and add another tablespoon of onion-flavoured oil. Heat the pan.

Pour the mixture into the pan, turn quickly with a wooden spoon, then let the tortilla set over medium heat. Cover with a lid for about 5/6 minutes, so that the tortilla sets well on top. Turn the tortilla upside-down onto the lid, then slide into the pan to cook on the other side. Cook for another 5 minutes: the tortilla is ready, and should be uniformly golden on both sides.

Cut into wedges and serve hot on a round platter; or, for a delicious alternative, enjoy cold and diced.

Useful tips: For those who aren’t crazy about the taste of onion: soak the sliced onion in water for an hour, then dry well before adding to the potatoes.



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