Nulaid Tortilla Espanola

On our culinary journey through Spain’s classics, it seemed only fitting to start our day just like the Spanish do.

Serves: 6-8
Time: 45 minutes
Recipe by: Thando Manyoni


1 cup canola oil
2 potatoes, thinly sliced
6 large eggs
½ cup cream
½ onion, sliced
¼ cup hard grated cheese
100g chorizo coins, halved

For fresh smoky tomato dipping sauce
½ onion, diced
2 garlic cloves
1 tbsp Spanish smoked paprika
2 cups rosa tomatoes
2 tsp tomato paste
Handful fresh parsley, chopped


Heat a non-stick skillet over medium-high heat. Add the potatoes and fry until tender. Transfer the potatoes from the oil and onto paper towel to drain. Drain some of the oil from the skillet, leaving just enough to fry the onions. Add the onions and saute the onions for 2-3 minutes. In a large mixing bowl, whip the eggs with salt and pepper until fully combined. Stir in the onions, cheese, chorizo and cooked potatoes. Pour the mixture into skillet and cook on medium heat until the Spanish omelette is golden brown on one side. In the meantime, make the sauce by adding all the ingredients except for the parsley, to a blender. Blend until smooth. Pour the sauce into a saucepan and cook for 10 minutes. Season to taste. Flip the omelette onto a plate and then place it back into the skillet to cook the other side of the omelette until golden brown. Flip the omelette onto a place and cut into equal wedges. Serve immediately with the dipping sauce, topped with fresh parsley.

Chefs Tip:

For a healthy alternative, you have the option to air fry or oven roast your potatoes before adding them to your egg mixture.

This recipe could also be enjoyed as a canape when entertaining guests. Add ½ cup of cream to the egg mixture, and pour the mixture into a prepared baking tin. Bake at 170°C for 15-20 minutes. Remove from the oven and portion into bite sized bites to be enjoyed with the fresh smoky tomato dipping sauce.

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