Peter's Tortilla Recipe


This week Peter has departed from his usual sweet creations and gone in a distinctly Spanish, savoury direction with a delicious tortilla. It’s the perfect treat to power you through the end of the working week (and fool you into thinking you’re dining in a Spanish tapas bar instead of sitting in an office meeting). Buen apetito!



  • 2 medium size potatoes – peeled and diced  into small (0.5cm) cubes

  • 2 medium sized onions –finely diced

  • Olive Oil – 2 Tablespoons

  • 20 grams of Butter

  • 4 eggs – beaten

  • Pinch of Saffron Threads – soaked in small amount of warm water (optional)

  • Pinch Salt

  • Black pepper to taste


  • Heat Olive Oil together with Butter and Pepper in a deep sided 20 cm non-stick frying pan.

  • Gently fry diced onion for about 7+ minutes until soft, stirring frequently to prevent it browning.

  • Microwave cubed potato with a tiny amount of water – approx. 5 minutes until cubes are soft.

  • Stir potato evenly into the softened onion, add a pinch of salt, and continue cooking until the potato absorbs any residual oil/butter mix.

  • Pour saffron threads and soaking water into the mix, and stir to distribute.

  • Add the beaten eggs to frypan mix and stir gently for about 1 minute as the mix starts to set, then smooth the top down evenly.

  • Reduce heat to low, cover frying pan with a dinner plate, and cook for 8-10 minutes until tortilla is firm.

  • Turn the tortilla out of the pan by turning the pan and plate upside down. 

  • Slide the upside down tortilla back  into the frypan, cover with the plate again, and cook the tortilla for a further 3 to 4 minutes.

  • Turn the tortilla out of the pan and onto a serving plate.

Can be served hot or cold; slice and garnish with a scatter of tomato wedges and olives.