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Truffle Tortilla Spagnola

Peel and chop the onions in julienne, in a pan put half of the truffle olive oil, when the oil is hot enough put on it the onions and let them cook till are brownish and caramelized;

In another pan pour sunflowers oil, low heat, in the meantime (that the oil is heating up) let’s peel the potatoes and cut them into cubes, then washing and dry them. Now we are ready to fry them. (make sure that the oil is hot enough);

When the potatoes are fried salt them and incorporate to onions before cooked;

Let's slam the eggs in a bowl, add a pinch of salt, pepper, Black truffle pate, the potatoes and onions compound. Mix everything up.

Put on the stove a no-stick pan, add the rest of the black truffle oil, let heat it up and then put the egg mixed with the potatoes and the onions;

With a soft spatula mix it p gently like you making the scrambled eggs

When we see that the egg begins to coagulate, we stop mixing and leave the mixture still at medium heat as if we were making an omelet.

Flip the tortilla with the help of a plate and cook the other side

Always with the help of a dish we turn it over and serve it

The secret is that it always remains creamy in the middle

Recipe Info

For 6 People

1 Hour


8 medium eggs
21.1oz potatoes
7oz onions
3.3 fl. oz black truffle oil
17 fl. oz sunflowers oil (to fry the potatoes)
3.5oz black truffle pate