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Spanish Tortilla with Cherry Tomato Salsa Recipe

Pull out all the stops at breakfast and beyond with this seriously impressive Spanish tortilla recipe. A take on the classic omelette, it’s made with tasty free-range British eggs and filled with pan-fried potatoes and onions. We’ll take three.

  • Preparation time: 25 min(s)
  • Cooking time: 50 min(s)
  • Servings: 4

How to make

  1. Heat a large non-stick frying pan on a low heat, and coat in olive oil.
  2. Add the salted butter and sliced onion to the pan and cook for around 15 minutes until nice and soft.
  3. While the onion is cooking, prep the salsa by using a sharp knife to cut the cherry tomatoes into smaller pieces and place into a colander to let the juices drain. Once drained, pour into a bowl and drizzle with lime juice, sprinkle with salt and pepper, and stir until combined.
  4. Add the potatoes to the onions in the pan, then cover and cook for a further 15 minutes, stirring occasionally.
  5. Once the onion is shiny and the potatoes are soft, smash two garlic cloves and stir in before adding the beaten eggs.
  6. Place the lid back on the pan and leave to gently cook for around 20 minutes. After this time, the top of the tortilla should be set but the middle should have some movement and the edges and base should be a tasty golden brown.
  7. Turn the tortilla over by sliding one plate underneath and another plate on top. Once it’s turned over, place the entire thing back into the pan to allow it to finish cooking.
  8. Once cooked, transfer to a plate and allow to slightly cool before serving. Don’t forget to serve with the cherry tomato salsa!