Spanish tortilla with spicy tomato sauce recipe
A classic Spanish tortilla, served with a spicy sauce made from tomatoes, onion, garlic, paprika, chilli, and parsley.
Ingredients
- 6 large eggs
- 400 g Maris Piper potatoes, parboiled and cubed
- 15 g unsalted butter
- 1 red onion, thinly sliced
- 1 courgette, thinly sliced
- 2 cloves garlic, crushed
- 1 pinch salt and pepper
- 1 bowl salad leaves to serve (optional)
- 6 large eggs
- 14.1 oz Maris Piper potatoes, parboiled and cubed
- 0.5 oz unsalted butter
- 1 red onion, thinly sliced
- 1 courgette, thinly sliced
- 2 cloves garlic, crushed
- 1 pinch salt and pepper
- 1 bowl salad leaves to serve (optional)
- 6 large eggs
- 14.1 oz Maris Piper potatoes, parboiled and cubed
- 0.5 oz unsalted butter
- 1 red onion, thinly sliced
- 1 courgette, thinly sliced
- 2 cloves garlic, crushed
- 1 pinch salt and pepper
- 1 bowl salad leaves to serve (optional)
- 1 can (400g) chopped tomatoes
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- 0.5 tsp smoked paprika
- 0.5 red chilli, deseeded and finely diced
- 1 tsp sugar
- 2 tbsp flat leaf parsley, chopped
- 1 can (400g) chopped tomatoes
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- 0.5 tsp smoked paprika
- 0.5 red chilli, deseeded and finely diced
- 1 tsp sugar
- 2 tbsp flat leaf parsley, chopped
- 1 can (400g) chopped tomatoes
- 1 red onion, finely diced
- 2 cloves garlic, crushed
- 0.5 tsp smoked paprika
- 0.5 red chilli, deseeded and finely diced
- 1 tsp sugar
- 2 tbsp flat leaf parsley, chopped
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C / Gas Mark 6. In a non-stick pan, fry the courgettes in the butter. Add the garlic and cook over a medium heat until almost sticky.
- Add the potato cubes and the onion and cook until softened. Beat the eggs with some seasoning and add to the pan. Cook until the eggs have just set around the edges.
- Transfer to the oven and cook for around 6-8 minutes, until golden on top and the eggs have set. Turn onto a plate.
- Make the sauce: in a separate pan, fry the onion, garlic and chilli until soft. Add the paprika, then the chopped tomatoes. Cook over a medium to high heat until everything reduces, then add the sugar and flat leaf parsley. Season.
- Cut the tortilla into slices. Serve with the sauce and salad leaves.
Recipe provided by www.eggrecipes.co.uk
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