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Spanish tortilla with spicy tomato sauce

Spanish tortilla with spicy tomato sauce


Co-op eggs are 100% British — and go beautifully in this spicy dish

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    2173kj 522kcal
  • Fat
    High 50%
  • Saturates
    High 50%
  • Sugar
    Low 50%
  • Salt
    Low 50%

% of adult’s reference intake | Carbohydrates per serving : 0.24g


  • For the sauce:
  • 2 tbsp Co-op olive oil
  • 1/2 small red chilli, deseeded and finely chopped
  • 3 cloves garlic, peeled and sliced
  • 2 tbsp tomato pureé
  • 400g can Co-op chopped tomatoes
  • For the tortilla:
  • 150g Co-op Jersey Royals
  • 1 tbsp Co-op olive oil
  • 1/2 small onion, roughly chopped
  • 2 cloves garlic, peeled and finely chopped
  • Pinch of chilli powder
  • 4 Co-op British eggs
  • 40g Co-op Irresistible Somerset vintage Cheddar, grated


  1. Heat the olive oil in a nonstick pan over a medium heat and add the chilli and garlic
  2. Fry for 2 mins until just softened before adding the tomato pureé and chopped tomatoes
  3. Simmer and stir for 10-12 mins until the sauce thickens, then set aside
  4. While the sauce is cooking, simmer the Jersey Royals in a pan of boiling water for 8-10 mins
  5. Drain and slice thickly
  6. Meanwhile, heat half of the olive oil in a nonstick pan and fry the onion for 3 mins
  7. Add the garlic and a pinch chilli powder, and fry for 1 minute more
  8. Tip into a bowl and leave to cool slightly
  9. Add the eggs to a bowl and beat, then add the potatoes
  10. Heat the remaining oil in the pan on a low heat, then pour in the egg mixture and cook for 10 mins until the base is firm but the centre is still wobbly
  11. Sprinkle over the grated cheese
  12. Put under a hot grill until the top is golden
  13. Season with freshly ground black pepper and serve with the spicy sauce and some fresh watercress, if you like

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