SpanishMain course
Spiced tortilla
This spiced tortilla brings together tender potatoes, sweet cherry tomatoes, and aromatic curry powder, all bound by eggs. It's a satisfying one-pan meal that cooks mostly on the stovetop before a quick finish under the grill. The coriander adds a fresh, herby counterpoint to the warm spices. Serve it simply with a crisp green salad.
22 minServes 4
Method
2 steps · 22 min total
- 01
Cook the Vegetables and Spices
Heat the sunflower oil in a large frying pan over medium heat. Add the onion and half of the red chilli, cooking for about 5 minutes until the onion has softened and turned translucent. Stir in the curry powder and cook for another 1 minute, letting the spices bloom and become fragrant. Tip in the cherry tomatoes, potatoes, and coriander stalks, stirring to combine. - 02
Add Eggs and Finish
Season the 8 eggs generously with salt and pepper, then pour them evenly over the vegetables in the pan. Let it cook gently on the stovetop for 8-10 minutes, or until the eggs are almost set around the edges but still a little wobbly in the center. Heat your grill to high, then flash the tortilla underneath for 1-2 minutes until the top is fully set and lightly golden. Scatter with the remaining coriander leaves and chilli, slice into wedges, and serve warm with a green salad.
