In Spain, tortillas are open-faced omelettes, usually made with potatoes and onions. They make an easy casual supper, a delicious breakfast or brunch offering, or great hors d’oeuvres. Spicy potato tortillas can be served hot or at room temperature. This vegetarian version is flavored with Indian spices; for a heartier dish, you can add to these spicy potato tortillas some diced ham, sausage, bacon or chicken. Leftovers reheat easily in a microwave or toaster oven. Recently I have been really enjoying vegetarian options, not because i want to give up meat anytime soon but mainly just to experiment with different options, and trust me, this Spanish recipe is really worth a try. Plus, if you have some random ingredients in the fridge, like eggs potatoes, salami and cheese, you can experiment and enjoy some time in the kitchen.
1 tablespoon sunflower oil
1 onion, sliced
1 red chilli, deseeded and shredded
2 tablespoons curry spices (we used coriander, cumin and turmeric)
300g cherry tomatoes
500g cooked potatoes, sliced
bunch coriander, stalks finely chopped, leaves roughly chopped
8 eggs, beaten
Heat the oil in a large frying pan. Fry the onion and half the chilli for 5 mins until softened. Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan. Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set.
Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set. Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve spicy potato tortillas with a green salad.