Recipes: Spanish Tortilla

Another super easy dish. This is a great dish for lunch or served as part of a tapas selection for tea. It can be served hot or cold. Best of all you can add left over foods to the mixture. That half a pepper that needs using up and that bit of a courgette lingering in the fridge!

Preparation: 10 mins

Cooking: 25 mins

Super easy

Serves 4 – 6


250g baby potatoes, chopped into chunks about 1cm square.

2 cloves of garlic, crushed and chopped.

8 Free range eggs

1/2 teaspoon of fennel seeds

small handful of chopped herbs such as rosemary, parsley or thyme.

1 small red onion, finely chopped.

Optional extras:

Chopped Chorizo (lightly cooked before adding to mixture).

Chopped peppers, fresh or jarred.

Chopped courgettes.

Cheese (grated).

Garden peas.


  1. Chop up the potatoes into small 1cm chunks. If adding chorizo, lightly cook that in the pan first then set to one side.
  2. Heat a frying pan to a medium heat with a good drizzle of oil and start cooking the potatoes. Give them a good shake to ensure they are all coated in the oil.
  3. After about 4 -5 mins add the chopped red onion and the fennel seeds to the pan. If adding peppers add them now.
  4. After another 4 -5 mins add the garlic and fresh herbs. If adding chorizo, add it now.
  5. Switch on the grill to medium.
  6. Season with a little salt and pepper.
  7. Once the potatoes have fully cooked. Crack in all of the eggs and give the mixture a gentle stir. If adding cheese, add it now.
  8. Once you see the eggs cook and begin to set around the outside move the pan to under a medium hot grill for about 5 minutes or until fully cooked. You could always sprinkle the cheese over the top at this stage instead of mixing it in.
  9. Serve up on its own for a lunch or as part of a tapas selection for tea. I like making stuffed peppers or a nice salad to go along side it.
  10. Enjoy

Tip: Left overs will keep in the fridge for lunch the next day.


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