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
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  • 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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1st Aug, 2009
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.
29th Jul, 2009
will cook this tortilla tonight
9th Jul, 2009
Tasty spicy tortilla which makes a nice change from the norm. Great warm but even better cold - the spices really come through.
14th Jun, 2009
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.
12th May, 2009
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
24th Jan, 2009
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.
17th Sep, 2008
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.
8th Sep, 2008
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.
8th Sep, 2008
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.
17th Aug, 2008
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


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