Justine Schofield's Potato Tortilla

Justine Schofield's Potato Tortilla

Cooking time


To prepare the tomatoes drizzle with vinegar and 1 1/2 tablespoons of the Cobram Estate Extra Virgin Olive Oil and leave at room temperature while you make the tortilla.

Heat oil over a medium-high heat in a large frying pan. Add the potatoes coat in oil and cook for 10-15 minutes until crunchy and almost cooked through then add the onions and fry stirring regularly until soft and lightly coloured (about 5 minutes). Season with generously salt and then drain potatoes in a colander that lines a bowl. Cool for 5 minutes.

Whisk the eggs with a pinch of salt until well combined. Once the oil has drained away from the potatoes, place in the egg mixture and combine.

Heat a small pan (about 22cm, this will ensure the tortilla is not too thin). Add one tablespoon of the reserved oil from the potatoes and ensure it coats the sides of the pan too.

Pour in the egg and potato mixture and spread evenly with a back of wooden spoon. Poke the bottom of the pan with the spoon to allow some of the wet egg mixture to set. Cook for 1-2 minute then shake and gently swirl the pan to ensure it detaches. Place a flat edged plate that is larger than the pan over the top. Flip tortilla on to the plate, and then carefully slide back into pan. Cook for a further minute to seal the other side. Flip again on both sides and cook for 30 seconds each time. I like my tortilla slightly runny in the centre but if you like the eggs cooked more, leave in the pan a little longer on each side.

Flip onto a presentation plate serve while still hot with the side of tomatoes.

Ingredients Chevron Icon

1/4 cup Cobram Estate Extra Virgin Olive Oil, for shallow frying

3 large Desiree potatoes (about 800g), peeled and diced in 3cm chunks

1 onion, diced

6 eggs, whisked

2 ripe tomatoes, to serve

1/2 tablespoon red wine or sherry vinegar

Salt and pepper