Green Tortilla

Green Tortilla

Whenever I think of a tortilla, I think of trips to Spain. How many cafes have presented us with wedges of bocadillos de tortilla, which are very tasty, although also rather stodgy. I wanted to try this Waitrose recipe for a green tortilla because it was so packed with veggies and herbs. My kind of tortilla! The herbs added such a delicious element and it made this tortilla very moreish.


4 tsp olive oil
1 echalion shallot, finely sliced
2 garlic cloves, finely sliced
3 thyme sprigs, leaves picked
160g spinach
250g frozen peas
3 large eggs
handful flat leaf parsley, finely chopped 


Heat 2 tsp of the olive oil in a non-stick frying pan, about 15cm in diameter. I do not have a small frying pan, so I increased all of the ingredients to accommodate a bigger frying pan.

Fry the shallot for ten minutes, until soft. Add the garlic and thyme, then the spinach, peas and a splash of water. Cook for around three minutes, until the spinach is wilted and the peas are tender.

Beat the eggs in a large bowl, then add the spinach and pea mixture, plus the parsley. Mix well and season. Wipe out the pan with kitchen paper and heat the remaining 2 tsp oil. When hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat and cook on a very low heat for five minutes, until it just starts to set, with the bottom and sides golden but the middle still quite loose. Perhaps because I used a bigger pan and more ingredients, and perhaps because I was a little shy with the heat, it took a lot longer for my tortilla to cook.

Cover the pan with a flat lid or board and carefully turn the tortilla onto it. (Don’t worry if it’s quite runny because it will come back together again.) Gently slide the tortilla back into the pan then put back on a low heat. Use a spatula to tuck the edges of the tortilla under to give it a curved look. Cook for three minutes over a medium-low heat, then turn onto a board and serve. It should still be a little soft and liquid in the middle.

I followed the recipe suggestion to serve the green tortilla with a tomato salad and some crusty bread. 

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