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Ostrich Egg Spanish Tortilla

Learn how to prepare Ostrich Egg Spanish Tortilla with Season 2 of Homegrown Tastes SA.

Serves 2

Ostrich Egg Spanish Tortilla


  • 3-4 potato, thinly sliced
  • 1 ostrich egg, beaten
  • 1 onion, sliced
  • 2 tbs olive oil
  • 2 tsp Spanish Smoked Paprika
  • 10g Parsley, chopped
  • salt & pepper, to season
  • Red Onion Marmalade, to serve


  1. Peel potatoes and leave them in water to take out all the starch. Dry them and add salt and paprika.
  2. Put oil into a pan & heat. Once the potatoes are a little bit fried outside lower the heat so they are somewhere between fried and boiled with onions.
  3. Beat the ostrich egg and parsley, the more you beat the more fluffy. Season to taste. Pour the egg over the potato and onion and cook. Once cooked, place a dinner plat on the top of the pan with your hand over the plate to support, in a careful but swift motion flip the tortilla onto the dinner plate.
  4. Garnish with a red onion marmalade & fresh herbs.


  • Use a low to medium heat to get a good tortilla
  • Use room temp eggs, like in baking - it helps to incorporate more air, in this case will result in a fluffier tortilla.