Spiced tortilla

Spiced tortilla

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(19 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


  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 eggs, 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, questions and tips

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13th Mar, 2017
maybe a bit too much potato but otherwise nice and easy.
9th Nov, 2012
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.
16th May, 2012
Light. Fresh. Flavoursome. And a great mid week supper. Had a large glass of Primitivo which matched perfectly with the spice.
13th Feb, 2012
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 ;)
6th Oct, 2011
absolutely gorgeous!! and v easy :)
17th Sep, 2011
my mums going to cook it one day and tonight we are having nigels cheese and thyme puddings xx
31st Jul, 2011
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??
30th Nov, 2010
Did not like this one bit I am afraid.
4th May, 2010
hi, the recipe looks interesting, but this kind og spyces aren't very commun in spanish dishes :-) http://paamboliisucre.blogspot.com/
4th Oct, 2009
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


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