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Spanish Potato and Onion Tortilla with a Spicy Chicken Salsa


  • 100ml/3½fl oz olive oil

  • 900g/2 lb potatoes, peeled and diced

  • 1 small onion, finely chopped

  • 5 large free-range eggs

  • salt

  • For the Salsa

  • 1 ripe beef tomato

  • ½ red chilli

  • ½ green chilli

  • 1 shallot

  • 1 lime, juice only

  • 1 tbsp virgin olive oil

  • pinch of cumin

  • handful of fresh coriander, chopped

  • 1 tbsp balsamic vinegar

  • To Serve

  • 1 bag of fresh rocket


  • 1.

    Heat the olive oil in a large frying pan over a medium-high heat until hot enough for shallow frying.

  • 2.

    Put about one third of the potatoes and one third of the onion into the pan and fry for one minute before turning the heat down to low.

  • 3.

    Cook for a further five minutes then turn the heat back up. Keep testing the potatoes with a knife until tender in the middle and just beginning to colour. This should take another 2-3

  • 4.


  • 5.

    Remove the potatoes with a slotted spoon and place in a clean bowl with a pinch of salt. Roughly 'mash' down the potatoes with a knife, keeping plenty of texture.

  • 6.

    Repeat the above until you have cooked all the potatoes and onion. Drain most of the oil from the frying pan then return to a high heat.

  • 7.

    Beat the eggs in a bowl with a fork then add to cooked potato and onion. Stir together and season with salt.

  • 8.

    Pour all of the mixture into the hot frying pan, give it a little shake then turn the heat down low.

  • 9.

    After a minute or two, when the eggs are beginning to set, put a plate on top and carefully flip the pan over so the tortilla is on the plate, cooked-side down. Invert the plate and then return the tortilla to the pan, cooked-side up.

  • 10.

    Cook for another 1-2 minutes then turn the heat off and leave to stand in the pan for a few more minutes.

  • 11.

    To make the salsa, combine all the ingredients in a bowl, season and allow to stand for 5-10 minutes.

  • 12.

    To serve, slice the tortilla and place a wedge on each plate. Top with a mound of fresh rocket and scatter round the salsa.

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