Are you planning on preparing tapas for #Mondaymeatfreemeal? Then you should definitely include one of our favourite last-minute dinner solutions, the versatile potato, onion and greens tortilla- it tastes really yummy and super affordable to make.The nice thing about this tortilla is that you can prepare it in advance and serve it either cold or after heating it for a few minutes

Serves 8

4 tablespoons olive oil  
2 medium onion, peeled and finely diced
800 g potatoes
400 g silver beet, stems removed and roughly chopped
200g Asian greens/spinach/kale or any green leaves, stem removed roughly chopped
3 garlic cloves, crushed
1 tablespoon Smoked paprika
1 teaspoon sumac
Handful of parsley leaves, chopped fine
1 tablespoon oregano leaves, chopped fine
12- 14 eggs
1 teaspoon Sea salt and freshly ground black pepper


Preheat the oven to 185°C

Cook the potatoes in a pot of boiling salted water until just tender, then drain well. Once cool down, remove the skin of and Slice potatoes or coarsely diced. set aside.

Place large frying pan (preferably cast iron, or with removable handle so you can bake in the oven) with 2 tablespoons of olive oil on medium heat.  Cook the onion for 5 minutes, or until the onion begins to soften. Next, add the greens along (in batches) and garlic, and stir well till the greens are well wilted and reduced in third. Season with smoked paprika, sumac, salt and pepper and cook for further 2 minutes, or until the greens are softened. Once ready remove from the heat and drain in a colander (to get rid of excess liquid).

In the same frying pan (of the greens) add 2 tablespoons of olive oil on medium heat and cook the sliced/diced potato in the pan for about 7 minutes or until It’s turning crusty on the bottom. Meanwhile, crack the eggs into a large bowl, season to taste with salt and pepper and whisk together. Add the herbs in and stir through.

When the potato forming a light crust, add the green mix on top and lightly agitate the pan allowing to cook for another 5 minutes. Then gently pour the egg mixture on top of the greens and potatoes making sure to distribute the egg mixture evenly and allow it to penetrate the little crevices. Transfer to the oven and cook or broil for 10-15 minutes until golden and firm. Once cooked, remove from the oven and set aside to cool down.

Few tips when making tortilla:

• Traditionally in a tortilla, the onion is first cooked for 15 minutes and then the potatoes are fried in loads of olive oil for another 20-30 minutes but I prefer para boiled the potatoes in water instead (while the onion is sautéing). It saves time and calls for less oil. Note, you can prepare it with roasted sweet potatoes instead. Super moreish!

• If you don’t like silver beet or Asian greens, try it with spinach or kale. Or use the same method with other vegetables.

• I didn’t use any dairy in this recipe. However, it will taste damm good with Feta cheese, fresh ricotta, cheddar or quark. You can crumble it into the egg mixture or add it on top of the egg mixture once it poured on top of the potatoes and greens.

• I like to bake my tortilla in the oven because it’s less messy (flipping back and forth:)and easier.

Potato, onion and silverbeet Tortilla

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