Spanish Tortilla

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Spanish Tortilla

These Spanish Tortillas are great to slip into lunchboxes or take on a picnic. You can eat them with your favourite filling, a spread, or on their own as a simple snack. Tried and tested by children at our Centres, these tortillas are delicious, versatile and easy to make.

This recipe was provided by the wonderful Helen at Guardian Acacia Gardens East.

Serves 4-6


  • 1/4 brown onion, peeled
  • 3 potatoes, peeled
  • 4 eggs
  • Sea salt
  • Black pepper
  • Olive oil


  1. Finely dice the onion and set aside.
  2. Halve, quarter, and thinly slice the potatoes (about 2mm thick).
  3. Heat olive oil in a non-stick frypan over medium heat. Add the onion and sauté until softened.
  4. Add the sliced potatoes to the pan, ensuring they are evenly distributed. Season with salt and pepper.
  5. Cook the potatoes, stirring occasionally, until they are tender but not browned.
  6. In a bowl, beat the eggs, milk and season with salt and pepper.
  7. Add the cooked potatoes and onion to the beaten eggs and mix gently to combine.
  8. Heat a little more olive oil in the frypan over medium heat. Pour the egg and potato mixture into the pan, spreading it out evenly.
  9. Cook the tortilla, shaking the pan occasionally to prevent sticking, until the edges start to set and the bottom is golden brown.

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