Spiced Tortilla
This Spanish spiced tortilla is a wonderfully adaptable dish, perfect for any meal or occasion. It combines sliced potatoes and cherry tomatoes with a fragrant blend of curry spices, all bound together with seasoned eggs. Cooked gently in a pan before a brief finish under the grill, it results in a satisfying, flavourful centrepiece. Serve it sliced into wedges for a simple lunch, buffet offering, or a quick supper. It keeps well, making it a brilliant standby to have ready in the fridge.
Ingredients
- 1 tbsp sunflower oil
- 1 onion sliced
- 1 red chilli deseeded and shredded
- 2 tsp curry spice (we used coriander, cumin and turmeric)
- 300g cherry tomato
- 500g cooked potato sliced
- bunch coriander stalks finely chopped, leaves roughly chopped
- 8 eggs beaten
Method
- Warm the sunflower oil in a large frying pan. Cook the sliced onion and half of the shredded chilli for 5 mins until they begin to soften. Add the curry spices and fry for 1 min more before stirring in the cherry tomatoes, sliced potatoes, and finely chopped coriander stalks. Season the beaten eggs thoroughly, then pour them over the vegetable mixture in the pan. Allow it to cook gently for 8-10 mins until the eggs are nearly set.
- Turn on your grill to heat. Place the pan underneath for 1-2 mins to set the top of the tortilla. Finish by scattering the roughly chopped coriander leaves and the remaining shredded chilli over the surface. Slice into wedges and serve.
Nutrition (per serving)
Calories327 kcal
Fat17 g
Saturates4 g
Carbs27 g
Sugars5 g
Fibre3 g
Protein19 g
Sodium276 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinespanish
DietVegetarian
