José Pizarro’s griddled spring onion tortilla recipe

“Tortilla de patatas is a classic blend of eggs and potatoes but here’s the eternal debate: onions or no onions. Drum roll … in my family it’s … always onions!” says José Pizarro.

“The reason is that this twist is just so good, especially when using griddled spring onions for a smoky, slightly charred flavour that I absolutely love.

“This recipe honours the basics but adds a creative twist. What we have here is tender potatoes and spring onions for a tortilla that’s just set on the inside and golden on the outside. I think this version celebrates tradition while adding a subtle, modern edge. Yes, onions in my tortilla! In fairness, here they are caramelised spring onions. No more debate please, everyone’s happy, just the way I like it.”

Griddled spring onion tortilla

Ingredients:
(Serves 4, takes 30 minutes)

10 spring onions, trimmed
120ml olive oil
175g red-skinned potatoes, peeled and finely sliced
4 large free-range eggs
75ml extra virgin olive oil
Flaky sea salt and freshly ground black pepper

Method:

1. Heat a griddle pan over a high heat. Toss the spring onions in two tablespoons of the olive oil and griddle until tender and charred. Remove from the pan, season with salt and pepper and chop the spring onions. Heat the remaining olive oil in an 18-20 centimetre non-stick frying pan and cook the potatoes very gently for 10 minutes, until just tender.

2. Beat the eggs with plenty of salt and pepper. Drain the potatoes, reserving the oil, and, while they are still warm, toss them and the spring onions with the eggs.

3. Put two tablespoons of oil back into the pan and place over a medium heat. Pour in the egg and potato mixture then jiggle the pan until the eggs start to set around the edges. Reduce the heat to low and cook for five to six minutes until the eggs are almost but not quite set.

4. Invert the pan onto a flat board, then quickly slide the tortilla back into the pan – it might ooze a little but don’t worry as it will re-form once you return it to the pan. Place back on the heat and with a spatula, tuck the edges of the tortilla under themselves to create the classic rounded edge. Continue to cook for another three to four minutes.

5. Turn the tortilla out onto a plate and serve.

The Spanish Pantry by José Pizarro is published by Quadrille, priced £28. Photography by Emma Lee, available now.