Potato & paprika tortilla

Potato & paprika tortilla

By Sara Buenfeld
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(9 ratings)
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Prep: 20 mins Cook: 25 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal241
  • fat17g
  • saturates4g
  • carbs11g
  • sugars2g
  • fibre2g
  • protein11g
  • salt0.3g
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Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 250g new potato, ends trimmed, thickly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 small onion, halved and sliced
    Onion

    Onion

    un-yun

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

  • 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)
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 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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Comments, questions and tips

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Crouton11
2nd Feb, 2018
5.05
Definitely agree about parboiling the spuds. It’s quite a thin tortilla, but that helps cook the egg. I didn’t bother faffing about with a plate, just stuck it under the grill for a couple of minutes. A nice dish that I’l definitely make again.
Biddlybong
17th Jul, 2017
5.05
You defs need to parboil the potatoes first, unless you want to spend an hour watching them cook, but hey that's just my opinion man
peter_pearson
19th Jul, 2013
Good
peter_pearson
19th Jul, 2013
test
peter_pearson
19th Jul, 2013
test
emmyloug
14th Aug, 2012
4.05
This is a delicious tortilla. The smoked paprika really makes it something special and it tastes even better cold the next day!
peter_pearson
19th Jul, 2013
bah
xjanejx
8th Feb, 2015
Hi, are you supposed to boil the potatoes first as it doesn't say, i have just done this dinner and potatoes are rock hard?
xjanejx
8th Feb, 2015
Are you meant to cook the potatoes first as it doesn't say as they were rock hard when I tried it?
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