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Prep-ahead Spanish tortilla

• Melissa Hemsley

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

Plus restime

A star rating of 4 out of 5.6 ratingsRate

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While this is tasty served hot, I really think it’s best eaten at room temperature, so this is a fantastic recipe for prepping ahead

High-fibre

High-protein

Low sugar

Nut-free

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Alternatives

Complete the dish

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Ingredients

Nutrition

Units:

MetricUS

• half a bunch of spring onions

  or one small onion

• 20g parsley

• 1 garlic clove

  finely chopped

• 1 tbsp olive oil

• 6 eggs

• leftover potatoes

  (see 'Complete the dish')

• 80g cheddar

• green avocado salad

  to serve

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Nutrition: per serving

• kcal731
• fat45g
• saturates15g
• carbs43g
• sugars3g
• fibre6g
• protein37g
• salt2.75g

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Method

• step 1

  Finely slice the spring onions and finely chop the parsley and garlic. Heat the oil in a medium ovenproof frying pan over medium heat. Stir in the onions with a pinch of salt and cook for 3-4 mins until beginning to soften. Mix in the garlic and cook for 1-2 mins until fragrant.

• step 2

  Heat the grill to high or the oven to 220C/200C fan/gas 7. Tip the leftover potatoes into the pan and stir to coat. Cook for 2-3 mins to warm through. Meanwhile, grate the cheese. Turn the heat to low, stir in the egg mix and push around a little so the potatoes are distributed evenly, then scatter over the cheese. Cook for 6-8 mins, until the bottom of the tortilla has set and the middle is almost set but the top is still runny, then put under the grill or in the hot oven for another 5 mins until completely set, puffed and brown on top.

• step 3

  Remove from the oven and leave for 5 mins in the pan, then carefully invert onto a chopping board and leave to stand for another 5 mins before slicing into thick wedges. Serve with a green avocado salad on the side.

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A star rating of 4 out of 5.6 ratings

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