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Home / All recipes / Dean Edwards' Spanish tortilla with spicy tomato sauce
Dean Edwards' Spanish tortilla with spicy tomato sauce

Dean Edwards' Spanish tortilla with spicy tomato sauce

A classic egg recipe given a spicy twist with a delicious tomato sauce. View our video version of this recipe. 

Serves

4

Prep: 

5 mins

Cook: 

15 mins

Average: 4.4 (9 votes)

Ingredients

  • 6 large British Lion eggs
  • 400g maris piper potatoes, parboiled and cubed
  • 15g unsalted butter
  • 1 red onion, thinly sliced
  • 1 courgette, thinly sliced
  • 2 cloves garlic, crushed
  • Salt and pepper
  • Salad leaves to serve (optional)

For the sauce:

  • 1 can (400g) chopped tomatoes
  • 1 red onion, finely diced
  • 2 cloves garlic, crushed
  • ½ tsp smoked paprika
  • ½ red chilli, deseeded and finely diced
  • 1 tsp sugar
  • 2 tbsp flat leaf parsley, chopped

Method

  1. Preheat the oven to 200°C / Gas Mark 6. In a non-stick pan, fry the courgettes in the butter. Add the garlic and cook over a medium heat until almost sticky.
  2. Add the potato cubes and the onion and cook until softened. Beat the eggs with some seasoning and add to the pan. Cook until the eggs have just set around the edges.
  3. Transfer to the oven and cook for around 6-8 minutes, until golden on top and the eggs have set. Turn onto a plate.
  4. Make the sauce: in a separate pan, fry the onion, garlic and chilli until soft. Add the paprika, then the chopped tomatoes. Cook over a medium to high heat until everything reduces, then add the sugar and flat leaf parsley. Season.
  5. Cut the tortilla into slices. Serve with the sauce and salad leaves.