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Patatas bravas tortilla recipe

Patatas bravas tortilla recipe

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Two classic Spanish dishes collide in this rich and delicious tortilla, served with a crisp salad - the perfect midweek dinner for summer. See method

  • Serves 4
  • Takes 45 mins
  • 329 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 2 tbsp olive oil
  • 2 baking potatoes, peeled, quartered and cut into 0.5mm slices
  • 1 onion, finely chopped​
  • 2 large garlic cloves, finely crushed​
  • ½ tsp smoked paprika
  • 100g Grower’s Harvest tomato passata
  • 6 large free-range eggs, lightly beaten
  • 2 tomatoes on the vine, thinly sliced
  • ½ cucumber, thinly sliced
  • 10g coriander, finely chopped
  • 1 Little Gem lettuce, roughly chopped
2 of your 5-a-day

Each serving contains

  • Energy

    1375kj
    329kcal     16%

  • Fat

    17g 24%

  • Saturates

    4g 19%

  • Sugars

    7g 7%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 24.6g Protein 17.1g Fibre 4g

Method

  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Heat 1 tbsp oil in a roughly 20cm nonstick, ovenproof frying pan over a medium heat. Add the potatoes and onion, then cook for 15 mins, stirring frequently, until softened. Add the garlic and smoked paprika, then cook for 30 secs until fragrant. Mix in the passata and cook for 5 mins until piping hot and thickened.
  3. Tip the mixture into a bowl and use a fork to mix in the egg until evenly distributed. Wipe the pan clean and return to the heat with 1 tbsp oil.
  4. Pour the egg mixture back into the pan and cook on a low-medium heat for 5 mins. Transfer to the oven and cook for a further 12-15 mins until just set. Transfer to a clean plate and cut into wedges.
  5. Arrange the tomatoes and cucumber on a plate and scatter with coriander. Serve with the tortilla and lettuce.

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