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Recipes


Spanish tortilla

  • GF
  • SF
  • WF
Spanish tortilla

Description

A tasty lunch for all the family - served hot or cold.

User rating - 7 ratings - average 1.5 stars.

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Cooking time:

Method

  1. Heat 1 tbsp olive oil in a large frying pan and fry the onions and pepper until soft and golden. Tip out onto a plate.
  2. Add 1 tbsp olive oil to the pan and heat. When the oil is really hot add the potatoes and turn them over so they all get a good coating of oil. Turn the heat down, season and cover the pan. Cook the potatoes gently for approx. 20 mins until tender – shake the pan occasionally to stop the bottom from browning too much.
  3. Break the eggs into a large bowl, season and beat. Tip the cooked onions, peppers and potatoes into the bowl and mix. Heat 1 tbsp of olive oil in the frying pan and pour in the egg mixture. Turn the heat down and cook uncovered for 20-25 mins, until cooked through.
  4. Sprinkle with grated cheese and cook under a hot grill until golden and bubbling.
  5. Slide the tortilla out onto a plate and serve with a green salad, or you could follow Spanish tradition and pop a slice between some crusty bread.

Each portion contains

  • Calories:

    255 kcal

    ,

    12.8%

  • Sugar:

    5g

    ,

    5.6%

  • Fat:

    12.9g

    ,

    18.4%

  • Saturates:

    5g

    ,

    25%

  • Salt:

    0.6g

    ,

    10%

of your guideline daily amount

Ingredients

  • 1tsp olive oil
  • 300g King Edward potatoes, peeled and thinly sliced
  • 1 large onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 6 eggs
  • 50g Parmesan, grated