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The classic Spanish tortilla gets a touch of British flavours with the help of sharp mature Cheddar and sweet chilli jam. Slice up and serve with a leafy green salad for a simple, satisfying lunch. See method
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Heat 1 tbsp oil in a large (30cm wide) ovenproof lidded frying pan over a low heat. Add the onions and a pinch of salt; stir to combine. Cook for 15 mins, stirring occasionally, until very soft and lightly browned, adding a splash of water if they start to stick and burn. Scrape out the onions and set aside in a bowl.
Wipe out the pan and preheat the oven to gas 6, 200°C, fan 180°C. Put 2 tbsp oil in the pan, layer in the potatoes, add 50ml water and cover. Cook for 15 mins, then remove the lid and flip the potatoes. Replace the lid and cook for 10 mins more until tender and lightly browned.
Beat the eggs; season. Loosen any potatoes stuck to the bottom of the pan with a spatula. Return the onions to the pan and gently mix with the potatoes. Sprinkle over the Cheddar, then pour over the eggs. Spoon the chilli relish evenly over the top. Cook for 5 mins until just starting to set around the edges. Bake for 15 mins until puffed and lightly golden.
Leave the tortilla to rest for 5 mins until the edges pull away from the pan, then run a knife around the edge, shake the pan to loosen the bottom and use a spatula to slide it onto a large serving plate. Serve in slices with the salad leaves and extra chilli relish on the side, if you like.
Get ahead: Chill, covered, for up to 1 day. Store leftovers in an airtight container in the fridge for up to 3 days.
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