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    4 from 4 votes

    Spanish Tortilla with Tomato Frito

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    Mimi Harrison Posted on Updated on
    Try the classic Spanish tortilla recipe with a delicious tomato sauce. An easy version using tinned potatoes, so no peeling and quick and easy to make. Flip the tortilla onto a plate once golden brown on both sides!
    Prep time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    £0.73
    Makes: 6
    mains
    Spanish
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    Spanish Tortilla with Tomato Frito

    by Mimi Harrison
    Print
    4 from 4 votes
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    £0.73
    mains
    Spanish
    Servings: 6
    Overhead shot of tortilla with tomato sauce and chives
    MetricUS Standard
    Try the classic Spanish tortilla recipe with a delicious tomato sauce. An easy version using tinned potatoes, so no peeling and quick and easy to make. Flip the tortilla onto a plate once golden brown on both sides!

    Ingredients

    • 6 eggs (£0.90)
    • 3 tins of small new potatoes (£1.17)
    • 2 medium onions (£0.48)
    • 2 tins of plum tomatoes (£0.56)
    • Fresh chives (£0.50)
    • Baby leaf salad (£0.77)

    Cupboard Essentials

    • 3 tbsp olive oil
    • Salt

    Method

    • Chop your onions into slices and add to a large frying pan with a tbsp of oil. Sauté for 10 minutes, I know this is longer than usual but it really brings out the flavour.
    • While the onions are frying, drain and chop the potatoes into quarters and pat dry with a tea-towel.
    • After 10 minutes, add the potatoes in the pan with the onions and fry for 5 minutes.
    • Meanwhile, whisk the 6 eggs together in a large bowl and season with plenty of salt.
    • Once the potatoes and onions have been cooking for a further five minute, add them to the egg bowl to mix together.
    • Wipe the same pan down and add 2 tbsp of olive oil, make sure the pan is evenly coated and then pour the tortilla mix in. Shake the pan gently so that the potatoes evenly distribute. Leave to fry for 10 minutes, moving the pan around every couple of minutes to prevent sticking.
    • Meanwhile, add a tbsp of olive oil to a separate frying pan on a high heat and pour in the plum tomatoes with a pinch of salt.
    • After the eggs have been cooking for around 10 minutes, they should be soft on top but cooked underneath. You can then grab a big plate, place it on top of the pan and bravely flip it so that the tortilla is on the plate. You then lower the tortilla back into the pan to cook the other side. (Adrenaline rush)
    • Cook for further 10 minutes.
    • Once this has cooked, the tomato frito can be blended or mashed with a potato masher. Serve up with some fresh chopped chives.

    Nutrition

    Servings: 6 servings
    Fat: 10g
    Calories: 384kcal
    Carbohydrates: 48g
    Protein: 14g
    As Seen On

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    Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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