Spiced tortilla

Name: Spiced tortilla
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 tbsp Sunflower Oil; 1 Onion; 1 Red Chilli; 2 teaspoon Curry Powder; 300g Cherry Tomatoes; 500g Potatoes; Bunch Coriander; 8 Egg

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Serves 4 297 kcal per serving Prep 20 min Cook 45 min

Ingredients

1 tbsp Sunflower Oil
1 Onion
1 Red Chilli
2 teaspoon Curry Powder
300g Cherry Tomatoes
500g Potatoes
Bunch Coriander
8 Egg

Instructions

Heat the sunflower oil in a large non-stick frying pan over medium heat. Add the onion and half of the red chilli and cook for about 5 minutes until softened.
Stir in the curry powder and cook for 1 minute until fragrant. Add the cherry tomatoes, sliced potatoes and chopped coriander stalks, mix well and season.
Season the eggs, lightly beat them and pour evenly over the vegetables. Reduce the heat and cook gently for 8–10 minutes until the base is set and the top is just soft.
Heat the grill and place the pan underneath for 1–2 minutes until the top is fully set and lightly golden.
Scatter over the coriander leaves and remaining chilli, cut into wedges and serve with a green salad.

Tips

Incorporate ground cumin and a pinch of chili powder into the egg mixture to give the traditional Spanish omelette a warm, spicy twist.
Ensure the potatoes are well-salted during the frying stage, as they absorb a lot of seasoning.
Let the tortilla rest for 5 minutes after cooking to allow the center to firm up for cleaner slicing.

Variations

Indian Style: Add turmeric, fresh ginger, and green chilies for a ‘Masala Tortilla’.
Moroccan Style: Use ras el hanout and garnish with fresh mint and pomegranate seeds.