© 2018 Can Caramelo autumnal table with tortilla from top


I’ve been living in and around Barcelona for about 16 years, and I’ve seen tortilla vanish quickly from many picnics, at parties and generally everywhere while it wasn’t really the dish I would go for. I think the idea of fried potatoes surrounded by egg didn’t seem particularly inviting for me. It was only a couple of months ago, when a friend prepared some tortillas in which my fork entered through a crisp surface, further into a very tender, even slightly, but just so slightly, liquid center, when, in an instance, my whole world view (well okay, regarding tortillas) changed. And surprisingly the potatoes for his tortilla hadn’t been fried covered in oil, but just stir-fried with very little oil. So we invited the friend over to give us an advanced lesson in tortilla making and I started to make tortillas at home. An overlooked positive aspect is that it’s quite versatile, as with a quiche you can throw in every veggie sitting in the fridge and it (almost always) turns out well. Plus, you get a little colour and a healthier and more complete meal.

I’m participating in a fun challenge in which one person shares a recipe and the others reproduce it (or create their version of it), shoot it and post it on instagram and/or their blogs. I entered the challenge almost accidentally, but felt very grateful and inpired to form part of the group when I found out what a talented and fun bunch the other participants were and that they come from all over the planet. If you’re curious and have an instagram account, you can see the results under the hashtags #plateincommon and #acommonplate. And guess what? Carmen from Tía Alia proposed a classic Spanish Tortilla when it was her turn to share a recipe for the challenge. A great opportunity for practicing my newly acquired tortilla skills and to create a version that would satisfy taste buds first of all, but also have some seasonal produce in it and be a healthy recipe overall. You’re looking at the result now, and I will be repeating it, and maybe doubling the recipe, because we didn’t leave a crumb and actually wished for more.

Inspired by this recipe for a classic Spanish Omelette by Carmen from Tia Alia

Notes: The Tortilla can be eaten hot or cold, any leftovers can be stored in the fridge for at least 3 days.


  • 1/2 kg potatoes (2 big potatoes in my case)
  • 2 onions
  • 1 apple
  • a handful of portobello mushrooms
  • 6 eggs
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 3 tablespoons + 1 teaspoon olive oil, divided
  • 1 teaspoon salt


Chop the onion into slices, peel and cut the potatoes into pieces or slices (of about 1/2 cm thickness). A special trick for a starchy tortilla is to make a small cut into the potato and then break instead of cut. Heat 3 tablespoons of olive oil in a non-stick pan and add the potatoes and onion on medium heat. Add the salt and thyme (leaves picked). Clean and slice the portobello mushrooms. Add them in and raise the temperature to high until they are slightly browned (for around 3-4 min). Peel the apple and chop it into pieces the same size as the potato. Add it in. Lower the heat to medium. Cook for around 30 minutes, stirring sometimes. Reserve the mixture and let cool for a few minutes. Meanwhile crack the eggs into a big bowl, beat lightly, and add the potato mixture in. Adjust salt and let rest for 5 min. Heat a pan, oil the bottom and sides and pour the potato mixture with the eggs in. Cook for 5min on medium heat, then flip over (I use a large flat plate to turn it over and then let it slide back in) and cook the other side for 3 more minutes. You can enjoy it warm or cold, but it will be easier to cut when cold. We usually eat it hot and enjoy eventual leftovers cold.

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