The Cook with Biltong Club: Biltong tortilla – fusing Spanish and South African

What a great idea, even if I say so myself. Sitting on the bus on my way home from work I was thinking biltong…and wondering what other exciting recipes I could come up with when I remembered making a lovely Spanish omelette with chorizo. Brainwave…use biltong instead of chorizo.

Spanish omelette (or tortilla) is an amazingly simple dish with very few ingredients, basically potato, onion and egg. So it’s the perfect match for something meaty like biltong.

This recipe makes 12 slices

6 medium potoates, peeled and thinly sliced

3 medium onions, peeled and thinly sliced

12 eggs

200g wet biltong, cut into small pieces

Small bunch of parsley, chopped

2 tbps olive oil for frying

Heat 1 tbsp olive oil in a frying pan and add the sliced potatoes and onions. Fry them on a medium heat for about 20 minutes until the potatoes are softening and the onions are starting to go golden.

In the meantime beat the eggs and stir in the biltong and parsley.

Put the potato and onion mix into a large bowl and pour the egg mix over it. Gently stir together.

eggy mix
The eggy mix in a bowl with the lightly fried potato and onion

Heat 1 tbsp of olive oil in a deep frying pan and pour the mix into it. Cook on a medium heat for about 20 minutes until the top of your tortilla feels fairly firm to the touch. Keep an eye on it while it’s cooking to make sure it doesn’t burn.

Turn on the grill to a medium heat and place your frying pan under it for about 10 mins so the top browns and the whole tortilla feels solid to the touch.

Remove the pan and leave to cool down a bit, for about 10 mins.

Take a large plate (bigger than the top of the frying pan) and place on top of the frying pan, then turn it all over and tip the tortilla onto the plate.

The key is keeping your tortilla all in one chunky piece. I have to admit I make it the cowardly non-Spanish way where I cook it on the stove top first and then finish it off under the grill.You’re supposed to tip it onto a plate from your pan and then slip it back in the pan the other way around so both sides cook evenly.

I’ve watched Spanish people flip it in and out of the frying pan with no effort at all but I reckon that takes plenty of practice. All I get when I consider it is the vision of my tortilla all over the floor. My way does work but I’ve been told my tortilla will never taste truly authentic…anyway, this was still delicious and all came out in one piece with no mess –  I was still holding my breath as I emptied it onto the plate, even though I’d opted for the “easy” way.

My whole tortilla which slid perfectly out of the pan
My whole tortilla which slid perfectly out of the pan

Tortilla is great served hot or cold and fits just about any meal…for breakfast with an egg, lunch with a salad, as an anytime snack or packed picnic lunch on its own. In Spain they even serve it in baguettes which is surprisingly good!

I just love the layers of potato, onion and egg
I just love the layers of potato, onion and egg

Join our club

I’m regularly going to post a new recipe using biltong, so watch this space.

And if you want to order some yourself, I highly recommend the Chichester Biltong Company where you can choose the wetness and fattiness of your biltong too (it’s very personal, you know).

Go to and enter the code EATINGCOVENT when you order.

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