Tortilla with rocket & parmesan

Tortilla with rocket & parmesan

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(3 ratings)

Prep: 10 mins Cook: 20 mins


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
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  • 500g potato, peeled



    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

    ol-iv oyl

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

  • 1 large onion, chopped



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

  • 5 egg, beaten



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

  • 100g bag rocket



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

  • handful grated Parmesan, or shavings



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


  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.

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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

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

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.

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