Find your recipes and restaurants here

Spanish tortilla with coriander and chillies

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


  • 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


35 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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.