Oakley’s Trio of potato Spanish Tortilla

“Paying a hell of a tribute to the humble SPUD”
— Sam Parish
Spanish tortilla potato tortilla

This dish works beautifully for breakfast, lunch, or dinner—perfect for sharing and an impressive centrepiece for your Christmas table. Layers of soft potato slices, infused with cumin seeds and chilli flakes, create a truly unique flavour. Leftovers? Try them on toast with smashed avocado for a next-level snack.

Serves: 6–8

Prep: 10 mins | Cook: 30 mins

Ingredients

  • 800g OAKLEYS Trio of Gourmet potatoes, sliced 2mm thick

  • ¼ cup (60ml) extra virgin olive oil

  • 1 brown onion, thinly sliced

  • 3 garlic cloves, thinly sliced

  • 2 tsp cumin seeds

  • ¾ cup (180ml) sunflower oil

  • 1 red capsicum, sliced

  • 1 tsp chilli flakes

  • ¼ cup capers

  • Juice of ½ a lemon, plus wedges to serve

  • 2 tbsp finely chopped parsley

  • Finely grated parmesan and oregano sprigs, to serve

Method

  1. Prep the potatoes: Soak sliced potatoes in water for 15 minutes to remove excess starch. Drain and pat dry.

  2. Cook the base: Heat olive oil in a 22–25cm non-stick frypan over medium heat. Add onion and garlic, cooking for 3–4 minutes until garlic turns golden. Stir in potatoes and sunflower oil, bringing to a gentle simmer. Cook, turning potatoes frequently, for 15 minutes, or until tender and easily break apart. Strain into a heatproof bowl, reserving the oil.

  3. Infuse the oil: Stir chilli flakes into the reserved oil and let it steep.

  4. Sauté the capsicum: Return the pan to high heat with 2 tbsp reserved oil. Add capsicum and cook, tossing, for 4 minutes until slightly softened. Transfer to the bowl with the potatoes.

  5. Soak the mixture: Pour beaten eggs over the potato mixture and let stand for 10 minutes to absorb.

  6. Cook the tortilla: Heat 2 tbsp reserved oil in the pan over medium heat until just smoking. Add the potato-egg mixture and cook, undisturbed, for 2 minutes. Use a spatula to ease the edges, allowing uncooked egg to move to the sides. Continue cooking, adjusting as needed, for 5 minutes.

  7. Flip & finish: Invert the tortilla onto a large plate, then return it to the pan. Cook for another 3–4 minutes, or until firm and cooked through.

  8. Serve: Transfer to a serving plate and slice to reveal the potato layers.

  9. Garnish: In a bowl, combine capers, lemon juice, parsley, and ½ cup reserved oil. Season to taste. Spoon over the sliced tortilla and finish with parmesan and oregano.

💡 Any remaining oil can be saved and used for your next tortilla.

Samantha Parish