Spiced Tortilla
A Spanish tortilla spiced with curry, chilli and coriander — the classic, gone bold.
- Total
- 35 min
- Serves
- 4
A spiced twist on the Spanish tortilla: potatoes and onion cooked with red chilli, curry powder and cherry tomatoes, then set with eggs and coriander into a thick, fragrant omelette. The curry and chilli give the classic tortilla an unexpected, warming kick. It's a fusion of Spanish technique and bolder spicing — and it works beautifully.
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 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.
- 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.
Nutrition (per serving)
- Calories
- 350
- Protein
- 18 g
- Fat
- 15 g
- Carbs
- 40 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
Cook smarter with MealIdeas
Personalized meal plans, shopping lists, and more.
