Spanish-style egg and potato tortilla recipe

18 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 421 calories / serving
  • Freezable
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Spanish style egg tortilla HERO

Heat a medium, non-stick frying pan. Add the potatoes and onion and sauté for 6 mins or until pale golden. Add the chorizo and continue to sauté for 4 mins until the chorizo begins to colour. Stir in the spinach and cook until just wilted.

Beat the eggs with seasoning and the paprika. Pour the eggs into the frying pan, give everything a good stir, shake the pan to level the surface, then cover with a baking tray or plate and cook for 5 mins until most of the egg has set.

Preheat the grill, sprinkle the cheese over the tortilla, and pop it under the hot grill. Cook for a further 3-4 mins until the top is golden and the egg set. Leave to cool in the pan for 5 mins before transferring to a board and cutting into wedges. Serve hot, warm or cold - it's always delicious!

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp olive oil
  • 225g (8oz) cooked new potatoes, sliced
  • 1 onion, chopped
  • 110g chorizo sausage, cut into thick slices
  • 1x 150g bag baby spinach leaves
  • 6 large British Lion eggs
  • a good pinch of smoked paprika
  • 75g (3oz) grated cheddar cheese
  • salt
  • freshly ground black pepper
  • Energy 1750kj 421kcal 21%
  • Fat 30g 43%
  • Saturates 11g 53%
  • Sugars 4g 5%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 14.7g Protein 24.8g Fibre 3g


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