Spanish potato tortilla recipe

13 ratings Rate
  • Serves 4-6
  • 10 mins to prepare and 40 mins to cook
  • 151 calories / serving
  • Healthy
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add

A deliciously simple yet tasty vegetarian dish - this potato and onion tortilla is bursting with flavour and is ideal for packing up and taking on a picnic.

Gently heat 3cm (1 1/4in) olive oil over a low-medium heat in a small saucepan. Add the onion and fry for 10 minutes, until softened.

Add in the potatoes and turn up the heat to medium and cook for 20-30 minutes, stirring frequently, until the potatoes are softened and cooked through. Drain the potatoes and onions on kitchen paper and reserve 2 tbsp of oil for the tortilla.

Crack the eggs into a bowl, lightly whisk and season well. Add the reserved oil to a 20cm (8in) frying pan and heat until hot. Mix the drained potatoes and onions with the egg very quickly, then pour into the pan. Turn the heat to low and cook for 5 minutes or until the base is cooked. Invert the tortilla onto a plate, then slide back into the pan to cook the other side, until set. Cut into wedges and serve hot or cold.

See more Picnic recipes

  • Ingredients

  • olive oil, for frying
  • 1/2 onion, finely sliced
  • 500g (1lb) potatoes, peeled and cut into 1cm (1/2in) slices
  • 4 eggs
  • Energy 630kj 151kcal 8%
  • Fat 8g 12%
  • Saturates 2g 9%
  • Sugars 2g 2%
  • Salt 0.3g 6%

of the reference intake
Carbohydrate 14.4g Protein 6.4g Fibre 1.6g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.