A Ridiculously Easy And Tasty Potato And Onion Tortilla

potato and onion tortilla

You know what I love? FOOD. Especially homemade food that is stupidly easy to make because you can have that smug satisfaction that you made it yourself, but you also didn’t waste too much of your life doing it. Am I right? More time for eating and Netflix.

If you’re thinking rn “WOW SHE’S SO RIGHT AND RELATABLE!”, you’ll love this potato and onion tortilla. It’s actually a mildly adapted Slimming World recipe so it’s syn free and everything. Plus, it’s super customisable if you fancy adding some meat, cheese or whatever the flip floats your boat.

If you’re not sure what a tortilla is, it’s sometimes known as a Spanish omelette. It’s basically a collaboration between two great ingredients – potatoes and eggs. Anything else is up to you and this beauty simply adds lots of tasty onion and fresh parsley.

This tortilla is the absolute one if you’re looking for something to make for your lunch that will last several days, can also be frozen and tastes banging with a mountain of garlic mayo.

Potato And Onion Tortilla Ingredients

4 medium eggs
2 onions
2 medium potatoes
2 garlic cloves
Handful of fresh chopped parsley


Full disclaimer – if cutting up onions makes you cry like a baby, this first part may be a challenge. You’ll need to roughly chop the onions. I recommend getting one of those snazzy mini choppers instead, or you can man up like I did. Your call.

Once the onion is roughly chopped, peel the potatoes and cut them into 1cm cubes. No need to get the ruler out, just be smart about it. Spray a medium pan with low calorie spray (or live a little with some olive oil), then add the onion and potato and fry on a medium heat for 15 minutes. You’ll need to stir regularly to stop everything getting stuck to the pan.

Finely chop the garlic whilst the potatoes and onions are doing their thang, then add it and stir well to combine. Next, beat the eggs and add the seasoning and chopped parsley. Pour the mix into the pan and tilt the pan so the egg mix spreads properly. Leave to cook for 10 minutes or the bottom has set. You can test it’s set by sneaking a spatula up in there.

Cor blimey, we’re almost done. Set your grill to a medium heat and stick the pan in for about 5 minutes so the top of the tortilla crisps a little.

Ta da, potato and onion tortilla!

Take the pan out of the grill and leave to cool for about 10 mins. This makes it much easier to remove the tortilla from the pan. Once cooled, run the spatula around the edge to loosen. Then slowly lift the tortilla out and onto a plate. Cut into slices and serve with garlic mayo or whatever else tickles your fancy. Mmmmm.

slimming world potato and onion tortilla


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