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  • 2 British brown onions cut onto 12 wedges
  • 3tbsp olive oil
  • 300g new potatoes, cooked and sliced
  • 5 eggs
  • 2 tbsp parsley
  • Sea salt and ground black pepper

British Onion and Potato Tortillas

Serves 2

This is an ideal mid-week meal. It’s an idea dish to use leftovers so you could add bacon, peas or cheese.

Preparation Time: 15 minutes
Cooking Time: 25 minutes


  1. Heat the oil in a 20cm frying pan and add the onions. Cook the onions for 6-7 minutes or until the onions are soft and lightly brown.
  2. Add the potatoes and toss with the onions. Cook for a further 5-7 minutes, shaking the pan occasionally to make sure nothing sticks to the bottom.
  3. Break the eggs into a small bowl and beat lightly with a fork. Add the parsley and season. Gently pour the eggs over the onion and potato mixture, shaking the pan so the egg mixture runs into all the gaps.
  4. Return to a low heat and cook gently for about 20 minutes or until the eggs are jut set.
  5. Place the tortilla under a preheated grill and cook for a few minutes further or until the eggs are completely set and the top is lightly brown.
  6. Serve with a salad or as part of a packed lunch or picnic.

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