Marcia Barrington’s Spanish style potato omelette with greens

Preparation time: 20 minutes

Cooking time: 15 minutes


2 large potatoes peeled and thinly sliced
1 onion, finely chopped
½ bunch of chopped chard with leaves (or any leftover greens)
8 large eggs, lightly beaten
4 Tbsp olive oil

(Serves 8)


  1. In a frying pan heat 4tbsp olive. Add the sliced potatoes and cook on a medium-to-low heat. You want to cook the potatoes until they’re soft but without too much colour. When the potatoes are starting to break up, transfer them to a bowl and get on with cooking your onions.
  2. Cook the onions in the same pan as you did your potatoes. There should be enough leftover oil in the pan but if not, add another tablespoon or two and a good pinch of salt. Cook the onions gently and when they are soft (squidge a piece of onion between your finger and thumb to check) add the chard or whatever greens you have to hand, mixing in with the onions as you go.
  3. Add the cooked potatoes back to the pan followed by the eggs. Sprinkle over another good pinch of salt and gently cook the tortilla until the sides are set. Let this happen slowly. You don’t want to burn the base.
  4. Once the sides are set, you can be brave and slide the tortilla out onto a dinner plate, top with another, flip the tortilla over and slide it carefully back into the pan to finish off. Or, if you don’t feel confident to do that and you have an oven-safe pan, finish the cooking by putting the whole pan in a warm oven at Fan160c/350c/170f. It shouldn’t take more than about fifteen minutes to cook through.