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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Paul's Tortilla Española
Saturday, January 14, 2023 @ 8:37 AM

How to make a Spanish omelette - the Basque way

By Paul Whitelock


Tortilla Española… how to make a Spanish omelette

Paul Whitelock was taught how to make a Spanish omelette by a Basque friend at the age of 21. Here’s how…



  • 2 medium potatoes, cubed or diced
  • 1 onion sliced or chopped
  • garlic (if desired)
  • 4 eggs
  • olive oil



Fry the potatoes in sufficient olive oil in a non-stick frying pan over a medium heat.  Cover with a lid.  Just before the potatoes are cooked add the onion (and garlic).

In the meantime beat the eggs in a bowl with a pinch of salt and ground pepper.  When the potatoes and onions are cooked, add them to the egg avoiding transferring too much oil from the frying pan. Mix well, so that the potatoes, onion and garlic are well-coated with the egg mixture.

Pour off excess oil from the pan and make sure the remaining film of oil is hot before adding the mixture to the pan.  Turn down the heat immediately.  Agitate the mixture with a wooden spoon to aid cooking.  When the underside is cooked, turn omelette onto a plate and return to pan with the uncooked side downwards.  Cook until the centre of omelette is still soft but hot.  Don’t allow the underside to burn.  Turn on to a plate and eat either hot or cold.

If omelette sticks, don’t panic – you can carefully reconstruct it by scraping stuck pieces onto a plate and reshaping it before returning to the pan.


To drink

A boisterous red wine should do the trick!


¡Salud y buen provecho!


©  Paul Whitelock


Tags: eggs, frying pan, garlic, ingredients, method, olive oil, omelette, onion, Paul Whitelock, potatoes, recipe, Serrania kitchen, Spanish, tortilla española


Paul Whitelock

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