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Patatas bravas tortilla

Patatas bravas tortilla


This spicy vegetarian recipe combines two classic Spanish dishes for a double hit of flavour

  • Feeds 8 Feeds 8
  • Ready in 1 hour

Each serving contains

  • Energy
    812kj 195kcal
  • Fat
    Med 15%
  • Saturates
    Low 13%
  • Sugar
    Low 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • 500g baby potatoes, diced
  • 2 tbsp Co-op olive oil
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely sliced
  • 400g can Co-op chopped tomatoes
  • 1/2 tsp chilli flakes
  • 1 tsp smoked paprika
  • 1 tsp Co-op clear honey
  • 1 tbsp cider vinegar
  • Handful flat leaf parsley, roughly chopped
  • 10 Co-op British free range eggs, lightly beaten


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the potatoes in a roasting tray and drizzle with 1 tbsp of the oil
  3. Roast in the oven for 25-30 mins, or until golden and tender
  4. Meanwhile, heat 1/2 tbsp of the oil in a large frying pan
  5. Fry the onion over a medium heat for 5-6 mins, or until soft
  6. Add the garlic and cook for 1-2 mins more, then add the chopped tomatoes, chilli and paprika
  7. Simmer for 15-20 mins, or until reduced to a thick sauce
  8. Add the honey and vinegar, then season
  9. Mix the parsley with the eggs and season
  10. Heat the remaining oil in a large frying pan and add the potatoes, making sure they’re evenly spread out
  11. Pour over the eggs and cook for 5-7 mins, until set on the bottom but still runny on top
  12. Preheat the grill
  13. Swirl through the tomato sauce, then cook for another 5-7 mins
  14. Grill for the final 2-3 mins to cook the top
  15. Allow the tortilla to cool slightly before slicing

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