Lunch · Spanish

Spiced Potato and Tomato Tortilla

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 16, 2026

This Spanish-style tortilla gets a warm lift from curry powder and fresh chilli, turning a humble egg-and-potato dish into something you will want on repeat. It works for a lazy brunch, a light supper, or cold slices packed for lunch. One pan, eight eggs, and a handful of everyday veg is all it takes.

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Spiced Potato and Tomato Tortilla

Why you'll love this

  • Just one pan and eight eggs feed the whole family.
  • Curry powder and chilli make a classic tortilla feel new.
  • Great hot, warm, or cold, so it doubles as lunchbox food.
  • A smart way to use up leftover cooked potatoes.

EveryDayMeal recipe

Spiced Potato and Tomato Tortilla

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 red chilli, finely sliced
  • 2 tsp curry powder
  • 300g cherry tomatoes
  • 500g potatoes, cooked and sliced
  • 1 bunch coriander, stalks and leaves separated
  • 8 eggs

Equipment

  • Large ovenproof frying pan
  • Mixing bowl
  • Whisk or fork
  • Grill

Instructions

  1. Heat the sunflower oil in a large ovenproof or grill-safe frying pan over medium heat. Add the onion and half the sliced chilli and fry for about 5 minutes until soft and translucent, so the base tastes sweet rather than sharp.
  2. Stir in the curry powder and cook for 1 minute until fragrant, which wakes up the spices and stops them tasting raw.
  3. Add the cherry tomatoes, cooked potatoes, and the chopped coriander stalks, spreading everything into an even layer so each wedge gets a good mix later.
  4. Crack the eggs into a bowl, season well with salt and pepper, and beat lightly. Pour over the vegetables and cook gently for 8 to 10 minutes until the edges are set but the top is still slightly loose.
  5. Heat your grill to high and slide the pan underneath for 1 to 2 minutes until the top sets and turns lightly golden, so the whole tortilla holds together when sliced.
  6. Scatter over the coriander leaves and the remaining chilli, then slice into wedges and serve warm or at room temperature with a green salad.

Tips from the kitchen

  • Use leftover boiled or roasted potatoes to save time; they slice cleanly and hold their shape in the pan.
  • Keep the heat gentle while the eggs set so the bottom does not scorch before the top cooks.
  • Make sure your pan handle is grill-safe, or wrap it in foil before putting it under the grill.

Estimated nutrition per serving: 320 cal · 18g protein · 26g carbs · 16g fat

Make it your own

  • Swap in cooked sweet potato or add a handful of spinach for extra veg.
  • Stir in crumbled feta or grated cheddar before grilling for a richer result.
  • Use smoked paprika instead of curry powder for a more traditional Spanish flavour.

Storing & make-ahead

Cool completely, then wrap and chill for up to 3 days. Eat cold or reheat gentle slices in a low oven or microwave until just warmed through. It travels well for packed lunches.

Good to know

Can I use raw potatoes?
It is best to use cooked potatoes here, as the gentle cooking time will not soften raw slices. Boil or roast them first, or use leftovers.
Do I need a grill to finish it?
The grill sets the top quickly, but if you do not have one you can cover the pan with a lid for a few minutes to steam the top until set.
How do I stop it sticking?
Use a non-stick pan and keep the heat moderate. Let it rest a minute after cooking before sliding it out or slicing.
Can I make it ahead?
Yes, it keeps well for up to 3 days and tastes great cold, making it ideal for prepping in advance.

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