Vermicular | Spanish Tortilla

Spanish Tortilla

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
40-45 min
Cooking Steps

[LOW] 15 min + 10 min + 15-20 min


1 medium onion, sliced
1 large waxy potato, peeled, halved and finely sliced
100 g spinach, cut into 1" slices

Egg Mixture
6 large eggs, beaten
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

  1. Lay a sheet of parchment paper in the pot and add in sliced onions and potatoes in that order. Cover and steam-roast over [LOW] heat for 15 minutes. Add spinach, cover and steam-roast over [LOW] heat for another 10 minutes.

  2. Uncover, stir once, then pour in the Egg Mixture on top. Quickly stir to mix evenly, cover and bake over [LOW] heat for 15-20 minutes.

  3. Move the tortilla to a cutting board by lifting the parchment paper. Place another sheet of parchment paper over the tortilla, place a plate on top and flip.

  4. Let cool for a few minutes before cutting to serve. Serve warm or cold.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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