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Potato Tortilla/Frittata

Ingredients Required:

1kg Baby Potatoes (Washed)(s)



1kg Red Long Peppers(s)



1kg Onions (Brown)(s)



1 Flat Leaf Parsley (Bunch)(s)



1kg Cherry Vine Tomatoes. (s)



Sweetcorn Frozen/tinned

Fritatta/Tortilla the classic Spanish dish is often served as part of a tapas (appetiser) selection. A variety of cooked vegetables can be added to this recipe.


675g Boiling potatoes (waxy)

1red/yellow/orange pepper. Deseeded and thinly sliced

1 onion halved and thinly sliced

1 tin of sweetcorn (optional) drained

Olive oil

6 eggs

Handful of chopped fresh parsley

Salt and pepper

Handful of Cheddar/Parmesan Cheese (optional)


  1. In a large bowl, beat the eggs together with the parsley, season with salt and pepper, set aside.
  2. Boil the potatoes for 5mins until nearly they have a little resistance when prodded, then add the peppers and simmer for 3 mins. Drain well, cover and keep to one side.
  3. Heat a non-stick frying pan over a high heat. Add the olive oil and swirl it around. When it is hot reduce the heat to medium and saute the onions for 3 minutes until soft.
  4. Add the potatoes, peppers and sweetcorn and fry for about 4 mins. Remove the pan from the heat.
  5. Add the egg mixture to the potatoes, spreading it all over the vegetables evenly. Place back on a medium heat and cook for 3-4 mins. or until the edges are starting to set.
  6. Meanwhile, pre-heat the grill to the hottest heat and place the tortilla/fritatta under, grill for 2 mins. or until the centre is set. 
  7. Remove from heat and leave to set for 2 mins. then slide onto a plate. 
  8. Serve hot with a chopped tomato and onion salad. Or, leave to eat cold later with a pint of beer.