Miguel’s Five-Minute Tortilla De Patatas

Miguel’s Five-Minute Tortilla De Patatas

To celebrate Mother's Day, Miguel's mum has joined him on The Living Room all the way from Spain. Cooking this spanish classic, Tortilla De Patatas, the pair have an amazing time battling it out to see who has the method correct. Catch up on 10play to watch the full episode of The Living Room.




  • 4 eggs
  • 150 g thick, plain potato chips (or experiment with other flavours!) lightly crushed
  • salt flakes and freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 teaspoon chopped flat-leaf parsley leaves
  • green salad, to serve


  • 1 egg, straight from the fridge
  • 5 drops of lemon juice
  • 1 garlic clove, finely chopped
  • pinch of salt flakes
  • 250 ml (1 cup) light olive oil


Steps / Method


To make the aioli:

  1. Crack the egg into the beaker of a stick blender and add the remaining ingredients.
  2. Insert the stick blender, making sure it goes all the way to the bottom of the beaker, and blend until emulsified.
  3. Gradually move the blender up the beaker until your aioli is a nice creamy consistency.


For Tortilla:

  1. Lightly whisk the eggs in a bowl to break up the yolks.
  2. Add the crushed chips and season with a little salt and pepper.
  3. Heat the oil in a small frying pan over medium heat.
  4. Add the egg mixture and cook for about 3 minutes until just set.
  5. THIS IS THE TRICKY BIT - HOW TO FLIP THE TORTILLA: Using a plate that is larger than the pan, put it over the top and invert the tortilla onto a plate, then slide it back into the pan and cook for another 2 minutes.
  6. Top with chopped parsley and serve with salad and aioli.