Tortilla with rocket & parmesan

Tortilla with rocket & parmesan

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This Spanish tortilla is a rustic and satisfying way to use up your store cupboard ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal382
  • fat24g
  • saturates7g
  • carbs25g
  • sugars0g
  • fibre3g
  • protein18g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g potato, peeled
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • handful grated Parmesan, or shavings
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Cut the potatoes into slices, about finger thickness. Heat the oil in a non-stick frying pan, then tip in the potatoes and onion. When they start to sizzle and colour a little, pour in 225ml/8fl oz water - this will splatter so be careful. Simmer potatoes for 10 mins until tender.

  2. Pour off any excess liquid from the potatoes, then tip the eggs into the pan, season and stir lightly to mix. Return the pan to a medium heat and cook the tortilla until set on one side, about 5 mins. Place a plate on the top of the pan, hold it tightly and deftly turn it upside down so the tortilla comes out onto the plate. Add a bit of extra oil to the pan if it needs it, before sliding the tortilla back in to cook the reverse side - it only needs 5 mins more.

  3. Slide the tortilla onto a plate and cut it into 4 wedges. Top with a little pile of rocket, sprinkle over the parmesan, then drizzle with oil and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

bexyff's picture

Just tried this & loved it! :D

mariamadrid's picture

It's worth a try but if the potatoes are boiled instead of fried in abundant olive oil ONLY. The taste is completely different which is why it should be called something like "Spanish Style omelette" or even potato omelette which is, after all, what its called in Spain.

sharonwithnell's picture
5

Very nice. I finished mine off by putting it under the grill rather than turning it over, which seemed to work OK

philipparoz's picture
4

Really delicious but make sure you have the right pan i.e. one that is completely flat. I made the mistake of using a deep pan with a slight curve to it so it fell apart when I turned it.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…