Spanish tortilla

Tortilla is amazingly versatile and can be served chopped up as a snack or canapé, or as an accompaniment to a main meal of salad, meat, fish or just with dips (guacamole works particularly well)

Serves 2-4


  • 400g waxy potatoes, finely sliced
  • 6 garlic cloves
  • 8 eggs, beaten
  • 1 tablespoon of smoked paprika
  • 1 large white onion, sliced


Heat he oven to 200C
Scatter the potato and onion on a baking tray, drizzle with oil and season with salt and pepper
Bake, covered in foil, for 15 minutes
Add the paprika and garlic and cook uncovered for another 5 minutes
Beat the eggs in a large bowl and add the potato and onion
Heat a large glug of oil in an oven proof pan
Pour the potato mixture in and leave to cook until the bottom and sides are starting to turn golden
Place in the oven for 20 minutes or until set
Serve warm or cold