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Surplus Supper: Marcia Barrington shares a Spanish style potato omelette with summery greens

22 May 2020

The perfect way to use up eggs, potatoes, a lonely onion and something green. This weeks Spanish style tortilla is from Marcia Barrington.

Marcia is an experienced chef, food writer and creative with a long-standing career in food. Marcia has been writing recipes and teaching people how to cook throughout her career. She has appeared on Good Food Live, had recipes in The Independent and The Times; and currently writes for The Mediterranean Lifestyle Magazine and the Sustainable Food Trust.

Marcia is a fluent Spanish speaker and an advocate for seasonal ingredients and the Mediterranean way to eat. Marcia splits her time between her homes in London and rural Spain where she hosts A Cook’s Food Tour of the Central Market in Valencia and this weeks recipe takes inspiration from her second home.

"I made my version with leftover chard, but you can easily substitute the chard with a handful of spinach; a few little cooked broccoli florets; or even green beans would work. It’s a double win. A simple, nutritious meal for the family making use of end-of-the-week veg."

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  • Enough for 8
  • 2 large potatoes peeled and thinly sliced
  • 1 onion, finely chopped
  • ½ bunch of chopped chard with leaves (or any left-over greens)
  • 8 large eggs, lightly beaten
  • Olive oil 4Tbsp
  • Salt


  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.
  2. When the potatoes are starting to break up, transfer them to a bowl and get on with cooking your onions.
  3. There should be enough left-over 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.
  4. 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. 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, finish the cooking in a warm oven Fan160c/350c/170f. It shouldn’t take more than about fifteen minutes to cook through.