Potato & paprika tortilla

A pizza sitting on top of a wooden table 5:2 Diet Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:25 mins
  • Easy
  • Serves 4

This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs

Nutrient Unit
kcal 241
fat 17g
saturates 4g
carbs 11g
sugars 2g
fibre 2g
protein 11g
salt 0.3g


  • 3 tbsp olive oil
  • 250g new potato , ends trimmed, thickly sliced
  • 1 small onion , halved and sliced
  • 2 garlic cloves , chopped
  • ½ tsp smoked paprika
  • ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
  • 6 large eggs
Mushroom, spinach & potato pie


  • STEP 1

Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.

  • STEP 2

Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.

  • STEP 3
Spiced chicken & pineapple salad

Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.

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