Tortilla 2.0 – Quicker, easier, healthier, tastier recipe
Tortilla 2.0 is our new and improved tortilla recipe that’s accomplished quite a feat. Compared to other traditional tortilla recipes out there (including our own tortilla Espanola recipe) this recipe is easier to make, quicker to make, and still tastes awesome.
Made with just 6 ingredients, this tortilla 2.0 recipe can be made in around 20-25 minutes and is a healthier option compared to traditional tortilla recipes. It uses far less oil and still manages to retain the same great flavor.
And on that note, you’ll notice we include a pinch of nutmeg. It just lends itself to potatoes and eggs and adds a little warmth. This is not traditional so if you want a traditional recipe or don’t like nutmeg just leave it out.
Budget-Friendly Recipe | Tortilla Recipe | Easy Recipe | Tapas Recipe | Tortilla with Onion | Weekday Dinner | Made in 25 Mins
Serving:
A 9-inch tortilla
Ready in:
20-25 mins
Skill level:
Easy
Serve with:
Fresh bread, olive oil
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Ingredients you’ll need
(makes a 9-inch / 20cm tortilla)
- 3 medium/large potatoes (sliced fine)
- ⅓ cup Extra Virgin Olive Oil
- 2 yellow onions (sliced fine)
- 4 free-range eggs
- Pinch of nutmeg
- Salt and pepper (to taste)
Equipment needed
- 1 medium-sized Glass bowl *
- 1 whisk
- 1 spatula (or flat wooden spoon)
- A 10-inch 25 cm non-stick pan or skillet (we recommend using a non-stick pan or this 10.25 Inch Cast Iron Skillet *).
- 1 medium-sized pot (for boiling the potatoes)
- 1 plate (for flipping the tortilla)
Watch step-by-step recipe video
If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.
How to make the perfect tortilla 2.0
Step 1 – Prep potatoes
- Peel, then rinse 3 potatoes to remove excess starch, then finely slice them and add them to some boiling water.
- Boil on high for 3-4 minutes (Note: you can start prepping the onions in step 2 while you wait).
- Remove potatoes from heat, strain off excess water, and set aside.
Step 2 – Prepare onions
- Finely slice 2 onions.
- In a small pan on medium heat, add a splash of olive oil and the onions. Saute onions until golden (this should take around 5 minutes).
Step 3 – Prepare eggs and combine
- In a medium-sized bowl whisk the eggs by hand for 1 minute. Season with the nutmeg, salt, and pepper (to taste).
- Add the onion and potato and gently mix through.
- Turn heat to very low (1 or 2) and add the tortilla mix to the pan.
- Cook for 3-4 minutes without disturbing, then use a spatula to gently fold the edges away from the sides of the pan. Continue cooking for 3-4 minutes more.
Step 4 – Flip the tortilla and serve
- At this stage, your tortilla will still be gooey in the middle and uncooked on top.
- Use a plate to cover your pan, press down and flip the pan so the tortilla arrives on the plate, cooked side up.
- Use a spatula or large knife to gently move the tortilla back into the pan, cook for another 2-3 minutes. This should result in your tortilla being slightly gooey in the center while holding together on the outside. (cook for longer if you prefer less gooey).
- Serve while still hot plain or with some fresh bread.
A healthier tortilla recipe
We love tortilla! So much so that we’ve used the same traditional recipe for some time. The original (and traditional recipe) is full of flavor with the rich potato slices combined with the caramelized onions and livened up with just a pinch of nutmeg, some salt, and freshly cracked black pepper.
Our original tortilla recipe is simple enough, although there’s always been one thing that bothered us here at Spanish Radish HQ — and that is that the recipe calls for 2 cups of EVOO which is nutritious, but that quantity isn’t particularly healthy, even using good quality extra virgin olive oil. It was time for an upgrade!
Tortilla 2.0
Our main aim with this recipe was to use much less oil while still retaining the same great flavor. We also wanted to reduce the cooking time (as our original tortilla recipe took around 50 minutes).
Tortilla 2.0 uses just ⅓ cup of EVOO and all other ingredients are the same ensuring it retains the same great flavor. It’s also easier, less messy to make (no spitting oil going everywhere), and takes less than half the time to make.
That’s right, this wondrous tortilla 2.0 recipe can be made in a tad over 20 minutes! Here’s how we do it.
Boil the potatoes
Seems simple right!? But this easy tortilla hack saves a good 20 minutes of hot bubbling oil cookery. It’s also far healthier and results in a less starchy, more rounded flavor for the tortilla.
All you need to do is boil the sliced potatoes for 3-4 minutes maximum. They won’t boil right through, but the potato will soften enough so that it requires minimal cooking later. Another bonus is while your potatoes boil, you can start cooking the onions at the same time.
Best potatoes to use
Waxy varieties such as Red or Yukon Gold work best. Although, as long as you give your potatoes a good rinse and remove the starch, pretty much any potato will be just fine!
Whatever potato you choose, make sure you slice it as fine as you can. Around the thickness of a coin is ideal. It will allow your potatoes to cook faster and more evenly.
More tortilla recipes:
- Tortilla Española (our original traditional tortilla recipe)
- Bocadillo de tortilla
- Asparagus tortilla
Nutrition facts
|
Serving size: 80g |
|
|
Servings: 8 |
|
|
Amount per serving |
|
|
Calories |
173 |
|
% Daily Value* |
|
|
Total Fat 10.8g |
14% |
|
Saturated Fat 2g |
10% |
|
Cholesterol 107mg |
36% |
|
Sodium 38mg |
2% |
|
Total Carbohydrate 15.6g |
6% |
|
Dietary Fiber 2.5g |
9% |
|
Total Sugars 2.1g |
|
|
Protein 4.7g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 24mg |
2% |
|
Iron 1mg |
5% |
|
Potassium 365mg |
8% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
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FAQs
How long does a tortilla take to make?
- Prep time: 8 minutes
- Cook time: 12 minutes
- Total time: 20 minutes
What are the best potatoes to use for making tortillas?
Waxy potato varieties such as Red or Yukon Gold work best when making tortillas.
Is Spanish tortilla healthy?
With just 6 ingredients, this Spanish tortilla recipe is actually quite healthy when consumed as a snack. An 80g portion has 173 calories, just 2g of saturated fat, and 4.7g of protein.
Tortilla 2.0 - Quicker, easier, healthier, tastier recipe
Equipment
- 1 medium-sized bowl
- 1 whisk
- 1 spatula (or flat wooden spoon)
- A 9-inch 23 cm non-stick fry pan
- 1 medium-sized pot (for boiling the potatoes)
- 1 plate (for flipping the tortilla)
Ingredients
- 3 medium/large potatoes sliced fine
- ⅓ cup extra virgin olive oil
- 2 yellow onions sliced fine
- 4 free-range eggs
- Pinch of nutmeg
- Salt and pepper to taste
Instructions
Step 1 - Prep potatoes
- Peel, then rinse the potatoes to remove any excess starch, finely slice them, then add them to some boiling water.3 medium/large potatoes
- Boil on high for 3-4 minutes (Note: you can start prepping the onions in step 2 while you wait).
- Remove potatoes from heat, strain off excess water, and set aside.
Step 2 - Prepare onions
- In a small pan on medium heat, add a splash of olive oil and the finely sliced onions. Saute onions until golden (this should take around 5 minutes).⅓ cup extra virgin olive oil, 2 yellow onions
Step 3 - Prepare eggs and combine
- In a medium-sized bowl whisk the eggs by hand for 1 minute. Season with the nutmeg, salt, and pepper (to taste).4 free-range eggs, Pinch of nutmeg, Salt and pepper
- Add the onion and potato and gently mix through.
- Turn heat to very low (1 or 2) and add the tortilla mix to the pan.
- Cook for 3-4 minutes without disturbing, then use a spatula to gently fold the edges away from the sides of the pan. Continue cooking for 3-4 minutes more.
Step 4 - Flip the tortilla and serve
- At this stage, your tortilla will still be gooey in the middle and uncooked on top. Use a plate to cover your pan, press down and flip the pan so the tortilla arrives on the plate, cooked side up.
- Use a spatula or large knife to gently move the tortilla back into the pan, cook for another 2-3 minutes. This should result in your tortilla being slightly gooey in the center while holding together on the outside. (cook for longer if you prefer less gooey).
- Serve while still hot plain or with some fresh bread.
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