Spanish tortilla

If you don’t have fresh herbs use spinach. Fresh spinach freezes really well.

Serves 5 - keeps 3 days in the fridge


2tbsp extra-virgin olive oil

400g waxy potatoes, cooked, cooled and cut into 4mm slices

1 small onion/ 2 shallots finely sliced

1 red pepper deseeded and diced

6 eggs

Handful of flat-leaf parsley, finely chopped

Chives snipped small

Sea salt and freshly ground black pepper


  1. Fry the onion or shallots in the olive oil until softened.
  2. Add the chopped red pepper and fry for 5 minutes.
  3. Whisk the eggs then add the potatoes to the pan, and pour the eggs over the potato and onion mixture. Sprinkle with parsley and chives and season.
  4. Leave to cook for about 15 minutes over a low heat, until just set then pop under grill to brown the top.
  5. When cooked through turn out onto a serving plate

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