Peter Gordon's Potato tortilla

Peter Gordon presents a simple summer Spanish tapa - the potato tortilla, ideal alongside a glass of sangria

  • 30 mins preparation
  • Serves 12
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  • 1 white-fleshed onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 tablespoon olive oil
  • 6 eggs, beaten
  • 1.5 teaspoon flaky sea salt
  • 600 gram potatoes, boiled or roasted and thinly sliced
  • 8 piquillo peppers, thinly sliced (or use 2 grilled red capsicums)
  • 2 spring onions, thinly sliced
  • 2 teaspoon lemon juice
  • 12 basil leaves, torn


  • 1
    Caramelise the onion and garlic in half the olive oil in a medium-sized pan.
  • 2
    Beat the eggs with salt and some coarsely ground black pepper, and stir in the onion mixture and potatoes.
  • 3
    Put pan back on medium heat and add remaining oil. Once oil is hot, tip in potato mixture and leave to cook for 30 seconds without stirring. Give the mixture a stir then place a lid on the pan and cook over low heat until set.
  • 4
    Carefully flip tortilla over and cook other side briefly. Once tortilla is cooked, slide it onto a plate. Leave to cool.
  • 5
    Mix the piquillo pepper with the spring onion, lemon juice and basil. Cut tortilla into pieces and spoon the piquillo salsa on top.

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