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Cheesy potato tortilla

Serves 2 Takes 30 mins to cook Takes  15 mins to prepare Vegetarian 1 5 a day portions


300g new potatoes, peeled and thinly sliced 

1 tsp olive oil 

1 small onion, finely sliced 

I handful for frozen peas

3 medium free-range eggs, lightly beaten 

50g mild Cheddar, grated 

Cherry tomato quarters and cucumber batons, to serve


  1. Put the potato slices in a pan of cold water, bring to the boil then simmer for 12 minutes. Drain, tip into a bowl and set aside.
  2. Heat the oil in a 20cm frying pan then add the onion and cook for 5 minutes until soft. Add to the bowl of potatoes, along with the eggs, peas and Cheddar. Stir to combine then pour the mixture back into the pan.
  3. Cook over a gentle heat for 15 minutes until almost cooked through, then place under a grill for 5 minutes until set and golden on top.
  4. Leave to cool


Serve with the tomatoes and cucumber.

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