Spiced tortilla
This Spanish tortilla gets an unexpected jolt from curry powder and fresh chilli, bridging two culinary traditions. The technique is straightforward: potatoes and onions braise gently in oil until tender, then bind with beaten eggs to create that signature creamy interior and golden crust. The coriander finishes with bright, citrusy notes that cut through the spice, making this tortilla equally good at room temperature the next day.
Instructions
step 1 Heat the oil in a large frying pan.
Fry the onion and half the chilli for 5 mins until softened.
Tip in the spices, fry for 1 min more, then add the cherry tomatoes, potatoes and coriander stalks to the pan.
Season the eggs well, pour over the top of the veg and leave to cook gently for 8-10 mins until almost set. step 2 Heat the grill and flash the tortilla underneath for 1-2 mins until the top is set.
Scatter the coriander leaves and remaining chilli over the top, slice into wedges and serve with a green salad..
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