Spanish tortilla with coriander and chillies

Recipe from: 4/1/1998 12:00:00 AM
Ingredients 10
Servings 1
Minutes 15 min


Serving Change
  • 60
    olive oil
  • 2
    onions, sliced
  • 1
    red pepper, sliced
  • 2
    green chillies, sliced
  • 2
    cloves garlic, crushed
  • 450
    baby potatoes, thinly sliced
  • 3
    crushed cumin seeds
  • 8
    large eggs
  • 50
    chopped fresh coriander
  • green salad and crusty bread, to serve


15 min
Heat 30 ml olive oil in a 23 cm frying pan, add the onions, pepper, chillies and garlic and stir-fry for one minute. Add the potatoes and cumin seeds, then cover the pan and cook for 10 minutes until the potatoes are almost tender. Meanwhile, beat the eggs. Season with salt and freshly ground black pepper and add the coriander. Add the potato mixture to the eggs and mix well. Wipe out the pan, heat the remaining oil and pour in the egg mixture. Cover and cook over a low heat for 15 minutes. Remove the lid and place uncovered under a hot grill for 3-5 minutes until the top is set and browned. Serve in wedges with a green salad and crusty bread.

Read more on: starch  |  shallow-fry


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