Potato tortilla with tomato chutney

Enjoyable Potato tortilla with tomato chutney Recipe

This budget-friendly recipe brings the taste of Spain to your brunch menu or lunchbox. Using only basic ingredients, this potato tortilla recipe is easy and convenient.
Potato tortilla with tomato chutney
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 6 person.


  • 1 tablespoon olive oil

  • 2 onions, thinly sliced

  • 400g potatoes (such as pontiac or desiree), peeled, parboiled, cut into 1-2cm dice

  • 8 eggs

  • 2 tablespoons chopped fresh herbs (such as flat-leaf parsley, chives, rosemary)

  • 1/3 cup (80ml) light thickened cream

  • Tomato chutney, to serve

  • Roasted cherry tomatoes on the vine, to serve

  • Salad, to serve


  • Step 1

    Heat the oil in an ovenproof frypan over low-medium heat, add the onion and cook for 5 minutes until softened but not coloured. Add the potatoes and cook for a further 1-2 minutes until potatoes are cooked through. Beat eggs with the herbs, add the light cream then pour over the potatoes. Turn the heat to very low, cover and cook for 6-8 minutes until the tortilla is just set. Place under a hot grill for a further 1-2 minutes to brown the top. Cool slightly and serve tortilla warm with tomato chutney, roasted cherry tomatoes and salad.

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