Potato tortilla

With smoky pepper & tomato salsa

Potato tortilla

Serves Serves 4
Time Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 336 17%
  • Fat 19.6g 28%
  • Saturates 3.9g 20%
  • Sugars 6.3g 7%
  • Salt 0.8g 13%
  • Protein 14.3g 29%
  • Carbs 28.3g 11%
  • Fibre 3.7g -
Of an adult's reference intake
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  • 500 g potatoes
  • 1 onion
  • olive oil
  • 1 red, orange or yellow pepper
  • 2 large ripe tomatoes
  • red wine vinegar
  • extra virgin olive oil
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 6 large free-range eggs
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Tap For Ingredients


  1. Scrub the potatoes and peel the onion, then clank into wedges and very finely slice.
  2. Drizzle 2 tablespoons of olive oil into a 24cm non-stick frying pan over a medium heat, add potato and onion, a pinch of sea salt and black pepper and cook for 25 minutes, or until soft and tender, stirring occasionally.
  3. Meanwhile, blacken the pepper over the flame of a gas hob or under the grill, turning occasionally.
  4. Quarter, deseed and very finely chop one of the tomatoes and place in a bowl, then finely grate over the remaining tomato, discarding the skin. Finely chop the parsley (stalks and all), reserving half the leaves for later, then add to the bowl.
  5. Once nicely blackened all over, scrape away the pepper skin, remove the seeds and finely dice. Add to the tomatoes with ½ a tablespoon of red wine vinegar and 1 tablespoon of extra virgin olive oil, then toss together and season to taste.
  6. Crack the eggs into a large bowl, add a pinch of sea salt and black pepper, then tip in the cooked potatoes and onions and stir gently for 1 minute.
  7. Pour the egg mixture back into the pan, pat it down gently with a spatula, then cover with a lid and cook on medium-low for 6 to 7 minutes, or until lightly golden and just set.
  8. Loosen the edges with a spatula, then carefully flip over – I like to tip it onto the pan lid or a large plate, then slide it back into the pan. Cook for a further 2 minutes, or until it has a little blush of colour.
  9. Turn out onto a serving board and top with the salsa. Dress the reserved parsley leaves in the last of salsa liquor, then scatter over. Delicious served with a fresh seasonal salad.


If you’ve got any leftover veg in the fridge, feel free to embellish – finely sliced carrot, parsnip or leek would be delicious thrown into the mix. Or, firm courgettes or cucumber would be a tasty addition to the salsa. And, if you like a bit of a kick, add a few shakes of Tabasco or some finely chopped fresh chilli to the salsa.