Try our Spanish tortilla recipe, then check out our Spanish scrambled eggs, chorizo tortilla, gildas and more tapas recipes.


  • 450g waxy potatoes, peeled
  • 3 tbsp olive oil
  • 1 large onion, finely sliced
  • 6 large eggs


  • 600g large ripe vine tomatoes, roughly chopped
  • 60g tomato purée
  • 2 tbsp hot smoked paprika (pimentón), (see cook's notes, below)
  • 1 tsp garlic granules
  • ¼ tsp celery salt
  • ¼ tsp fine sea salt
  • 4 tbsp red wine vinegar
  • 50g soft light brown sugar


  • STEP 1

    To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.

  • STEP 2

    Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.

  • STEP 3

    Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.

  • STEP 4

    Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.

Cook's notes

Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke and then ground to give a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

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Anna Glover profile
Anna GloverSenior food editor

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