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Potato & paprika tortilla

This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs

  • Prep: 20 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 241
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 2
  • Protein 11
  • Fat 17
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 241
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 2
  • Protein 11
  • Fat 17
  • Fibre 2
  • Salt 0.3

Ingredients

  • 3 tbsp olive oil
  • 250g new potatoes, ends trimmed, thickly sliced
  • 1 small onion, halved and sliced
  • 2 garlic cloves, chopped
  • ½ tsp smoked paprika
  • ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
  • 6 large eggs

Method

  1. Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.

  2. Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.

  3. Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

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