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Photo of Potato tortilla by WW

Potato tortilla

Total Time
1 hr 5 min
30 min
35 min
Potato tortilla comes from the Spanish dish tortilla española which is a Spanish omelette. Our version is full of golden, crispy potatoes topped with broad beans, cottage cheese and bacon.



400 g

Baby spinach

50 g

Shortcut bacon

125 g

Olive oil

2 tsp

Brown onion

1 small, finely chopped


3 medium, lightly beaten

Frozen broad beans

170 g, (1 cup)

97% fat-free cottage cheese

250 g, (1¼ cups)


  1. Boil, steam or microwave potatoes until just tender. Drain. Transfer to a large bowl. Add spinach and set aside, covered, for 5 minutes or until spinach has wilted.
  2. Meanwhile, finely chop half the bacon. Heat oil in a medium (22cm) non-stick ovenproof frying pan over medium heat. Cook onion and chopped bacon, stirring, for 5 minutes or until onion has softened. Transfer to bowl with potato mixture. Add eggs and stir to coat.
  3. Thinly slice remaining bacon. Reheat same pan over medium-high heat. Cook sliced bacon, stirring, for 5 minutes or until browned. Transfer to a small bowl.
  4. Reheat same pan over medium heat. Add potato mixture, pressing lightly to spread mixture over base of pan. Cook for 8–10 minutes or until base is golden and set.
  5. Preheat grill on high. Grill tortilla for 5 minutes or until top is golden and set.
  6. Meanwhile, boil, steam or microwave broad beans until just tender. Drain. Refresh under cold water and drain. Peel and discard skins. Combine beans, sliced bacon and cottage cheese in a bowl. Serve tortilla wedges topped with cottage cheese mixture.