Spanish Frittata (Tortilla Espanola)

By Market Magazine


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Cooking Time




  • 1 kg 1 potatoes (Organic Sebago, Nicola, Queen May, Sebago)

  • 1 1 brown onion

  • 1 1 leek

  • 3 3 garlic cloves

  • 8 8 eggs

  • 1 pinch 1 smoked paprika

  • Rocket/baby spinach salad

  • Salt and pepper

  • Olive oil


  • Preheat oven to 180°C, fan-forced. Peel and wash potatoes.
  • Cut potatoes in half lengthways and cut across into 1cm slices. Place in pot with salted water. Bring to boil and turn to medium-high heat.
  • Cook for approximately 10-15 minutes until potatoes are soft but not falling apart. Drain well and set aside to cool.
  • Meanwhile, finely slice onion, leek and garlic.
  • Bring large frying pan to high heat, drizzle a generous amount of olive oil, and add onion. Cook for 3 minutes while stirring until golden, then add leek, cook for a further 3 minutes until golden. Add garlic and cook for a further 3-5 minutes until golden brown. Remove from heat.
  • Whisk eggs in mixing bowl and season with salt and pepper.
  • Add onion and leek sofrito to egg mixture in bowl. Add potatoes to bowl and season with salt and pepper, sprinkle pinch of smoked paprika and gently mix through.
  • In same frying pan, on medium-high heat, spray cooking oil all over pan and add potato and egg mixture. Spread mixture evenly all over pan and pat with back of kitchen spoon until it is all flat and even on the top.
  • Cook for approximately 3 minutes and then place into oven for a further 15-20 minutes until fully cooked. Pierce in middle with a toothpick and it should come out dry.
  • Let rest for 10 minutes then place a plate on top to flip it over.
  • Drizzle salad leaves with olive oil and your favourite vinegar and serve on top of frittata.
  • Cut into slices and enjoy warm or at room temperature.

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