Spiced tortilla

Spiced tortilla

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(18 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Perfect for dinners, lunches and snacks, this spiced tortilla is a great in-the-fridge standby for many occasions

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal327
  • fat17g
  • saturates4g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein19g
  • salt0.69g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, sliced



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

  • 1 red chilli, deseeded and shredded
  • 2 tsp curry spice (we used coriander, cumin and turmeric)
  • 300g cherry tomato
  • 500g cooked potato, sliced



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

  • bunch coriander, stalks finely chopped, leaves roughly chopped
  • 8 egg, beaten



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


  1. Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.

  2. Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad.

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Comments (25)

kimberley1993's picture

Very simple, tasted good, made this one and a similar alteration with chorizo and some other spanish meats, went down well and guests were pleased. Good receipe for entertaining as it doesn't take too long.

darrenharris7's picture

Light. Fresh. Flavoursome. And a great mid week supper. Had a large glass of Primitivo which matched perfectly with the spice.

rafolas's picture

The chili is not used at spanish meals as is a mexican spice, but I'm going to try it.

An advice: try to use olive oil instead of sunflower oil to get a much more tasty tortilla ;)

rachelgraham98's picture

absolutely gorgeous!! and v easy :)

bumble8899's picture

my mums going to cook it one day and tonight we are having nigels cheese and thyme puddings

joanna1972's picture

I had some chicken to use up so fried that off first and added it when the potatoes went in, and used all the chilli in the cooking rather than at the end and left the tomatoes out due to family tastes...I could do with a bigger pan to mix everything in so all the ingredients were coated with the spices. I am already thinking up other versions to make, as the other half commented it was a really nice different meal...I wonder if the leftover slice in the fridge will still be there in the morning??

mwsc11050's picture

Did not like this one bit I am afraid.

bowley1's picture

My other half loves this he said its better warm than cold, and better the day after as its had time to sit in the fridge and develop flavour

groznier's picture

I loved this, the spices gave it a unique flavour. As always when Im making a spanish omlette I find it works better if the potatoes are cooked and left in fridge overnight.

kmanganport's picture

will cook this tortilla tonight

louisa_holbrook's picture

Tasty spicy tortilla which makes a nice change from the norm. Great warm but even better cold - the spices really come through.

chockagirl's picture

Sean - I didn't have any problem with the egg burning on the bottom, and I've got an electric hob. It just went a lovely golden colour.

seanovski's picture

I hope to make this soon, but reading through the comments I'm wondering, shat do you have to do to stop the egg on the base from burning? Thanks

chedges's picture

Completely yummy. I made with sweet potatoes instead to make it healthier and it really was delicious. I also served with a salad made from diced cucumber, grated carrot and a little yohurt.

peskypeeza's picture

Tasty for a midweek meal, although seemed to take a long time to make.

I added all the chilli at the initial cooking stage, rather than scattering half over the top at the end. Also made it for 3 (2 for dinner, one for lunch the next day) using 6 eggs, 2 smalllish potatoes and 2006 cherry toms.

Served it with salad,yoghurt and mango chutney, which went down well.

layneyblack's picture

Very tasty. But I also noticed that it took a lot longer to cook thoroughly. Tastes good with a little bacon through it as well.

chockagirl's picture

I loved this recipe! Took it cold to a picnic and it went down a treat. I was a bit worried at the amount of cherry tomatoes as it seemed a lot when I tipped them in, but worked out fine. Mine took longer to cook also.

karenharrup's picture

Saw this recipe in a back issue at my friend's in France! Made it for lunch this week and it was delicious. Took longer to cook than it stated but my pan was smaller.
Would have liked to have had some cold for lunch the next day but that was not happening

bethocallaghan's picture

Really tasty - and have some left for lunch which is good. Thought it took quite a bit longer to cook than suggested...About twice as long but then maybe I was using a smaller pan.


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