Spanish-style tortilla

Tortillas make perfect picnic food and make a nice change to sandwiches for lunchboxes.

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  • 25g/1oz butter
  • 1 tbsp olive oil
  • 2 large onions, finely sliced
  • 750g/1½lb Pink Fir Apple potatoes, peeled, parboiled and sliced into 1cm/½in pieces
  • 250g/8oz handful fresh spinach, cooked and roughly chopped
  • 10 free-range eggs, lightly beaten
  • salt and freshly ground pepper