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Summer time means tapas time! Whether you’re from Spain or just curious, enjoy a wonderful mix muy caliente! Care to try?


  • 1 kg (2.2 lbs.) potatoes
  • 8 eggs
  • 1 onion

  • A few slices of Serrano ham
  • A few CROKINI cherry tomatoes
  • Salt, pepper

The recipe

- Peel and cut the potatoes into slices, around 1/2 cm (1/4 inch) thick.
- Peel the onion and cut into small pieces.
- Put all the ingredients in a pan, filled halfway.
- Add olive oil so that all of the potatoes are covered in oil. Cover the pan. The potatoes have to cook both in the oil and by steam.
- Once the potatoes are well cooked, empty the olive oil into a container.
- Pour the potatoes and onion into a bowl. Add the beaten eggs and salt and pepper. There have to be enough eggs to hold the tortilla together.
- Mix gently (be careful not to mash the potatoes).
- Pour 2 - 3 mm of the olive oil back in the pan and add the mixture. Cook one side of the tortilla on low heat.
- Once the bottom is golden brown, flip the tortilla onto a plate. Be careful when doing so because the eggs on top are not cooked and the oil on the bottom is very hot.
- Put a little more oil in the pan if necessary and slide the tortilla in to brown the other side.
- Once the two sides are browned, slide the tortilla onto a plate.
- Cut it into small triangles and add a thin slice of raw ham and a CROKINI cherry tomato on top using a toothpick.