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Spanish tortilla with tomato salad

Spanish tortilla with tomato salad

Total Time
35 min
10 min
25 min
Brunch, lunch or dinner – this Spanish tortilla is a versatile dish that can be enjoyed any time of the day!


Baby potatoes

250 g, cut into ½cm thick slices

Red onion

½ medium, thinly sliced


5 medium, lightly beaten

Fresh flat-leaf parsley

1 tbs, finely chopped, plus extra to serve

Oil spray

1 x 3 second spray(s)


1 medium, sliced

Roasted capsicum, not in oil

50 g, roughly chopped

Olive oil

2 tsp

Red wine vinegar

1 tsp


  1. Cook potatoes in a small saucepan of boiling salted water for 7-8 minutes or until almost tender. Drain.
  2. Meanwhile, lightly spray a small 20cm non-stick ovenproof frying pan with oil. Cook half the sliced onion over medium heat for 2-3 minutes or until soft. Stir in the potatoes, eggs and parsley. Season with salt and pepper and cook for 8-10 minutes.
  3. Preheat oven grill to high. Place frying pan on shelf under hot grill and cook for 2-3 minutes, or until tortilla is set. Remove pan from oven and stand 5 minutes (take care removing pan from oven as handle will be hot).
  4. For the salad, arrange tomato, capsicum and remaining sliced onion on a plate. Whisk olive oil and vinegar in small bowl, season with salt and pepper and drizzle over salad. Garnish tortilla with extra parsley and serve with salad.