Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 medium floury potatoes (e.g. Rooster) (approximately 400g)
  • 1 teasp. rapeseed or olive oil
  • 2 scallions, sliced
  • 1 courgette, finely chopped
  • 2 small tomatoes, roughly chopped
  • 75g frozen peas, defrosted
  • 6 eggs
  • 50g grated cheese
  • Salt and freshly ground black pepper

Tomato salsa

  • 2 tomatoes, chopped
  • 1 red onion, peeled and finely chopped
  • 1 chilli, seeded and finely chopped
  • 2 tablesp. parsley or coriander, finely chopped
  • 2 teasp. paprika
  • 2 tablesp. rapeseed or olive oil
  • 2 tablesp. vinegar
  • 1 tablesp. lemon juice
  • 1 garlic clove, peeled and chopped
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 44
Cooking time: 40 MIN

Make the tortilla

  1. Preheat the oven to Gas Mark 4, 180°C (350°F).
  2. Clean the potatoes and cut them into thick slices. Boil them al dente. Drain.
  3. Add some oil to a pan and sweat the scallions, chopped courgettes, tomato pieces and peas for 5 minutes.
  4. Line a baking tray with baking paper.
  5. Arrange the potato slices on the bottom and place the vegetables on top.
  6. Beat the eggs lightly and pour over the vegetables. Sprinkle some cheese on top and place in the preheated oven.
  7. Bake the tortilla for about 20 minutes until everything has risen nicely and has a golden-brown colour. If necessary, check the tortilla with a small skewer to make sure it is cooked.

Make the tomato salsa

  1. Mix the tomatoes with the red onion, chilli pepper and fresh herbs.
  2. Mix the paprika with the oil, vinegar, lemon juice, garlic, salt and pepper. Pour this dressing over the tomatoes and leave to rest for a while.
  3. Serve the tortilla with the tomato salsa.

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