Potato & paprika tortilla

By Sara Buenfeld

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

Prep:20 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 241
fat 17g
saturates 4g
carbs 11g
sugars 2g
fibre 2g
protein 11g
salt 0.3g

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

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.
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.
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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