Total tortilla

Elevate your next fuel fix with our total tortilla, our take on the traditional and usually humble Spanish staple, supercharged with wholesome, everyday ingredients that give a little ‘eggstra’. Perfect for a hearty, fitness-focused diet, this dish delivers on flavour and nutrition. Serve it up in chunky wedges alongside a powerhouse raw kale salad, generously topped with crunchy toasted seeds.

40 mins, plus 15 mins prep

Serves 4

Nutritional Information (Per serving)

Calories 471
Protein 18.4
Fat 33.0
of which saturates 5.8
Carbohydrate 25
of which sugars 6.3
Fibre 17.3


  • 6 tablespoons extra virgin olive oil
  • 2 onions, thinly sliced
  • 500g waxy potatoes (such as Charlotte), thinly sliced
  • 8 Enriched eggs, beaten
  • 125g kale or cavolo nero, washed and stalks removed
  • ½ small red onion, finely chopped
  • 2 tablespoons cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons mixed seeds, toasted


  1. Heat 2 tablespoons of oil in a small non-stick frying pan (roughly 24cm in diameter) over a medium heat.
  2. Add the onions and cook for 10 mins, stirring regularly until softened and lightly golden. Remove to a mixing bowl.
  3. Add another 2 tablespoons of oil and the sliced potatoes to the pan. Cook for 10 mins, stirring regularly until the potatoes are cooked through. Turn the heat off. Tip into the bowl with the onions.
  4. Pour the beaten eggs over the onions and potatoes, season and gently stir to combine.
  5. Return the pan to a medium heat, adding the final 2 tablespoons of oil. Pour in the egg mixture and use a spoon to create an even layer of potatoes and onions. Turn the heat down to low. Leave to cook for 10-12 mins. Run a spatula around the edges of the pan to ensure it hasn’t stuck.
  6. Place a plate that is larger than the pan over the top and confidently yet carefully flip the tortilla onto the plate in a swift action. Slide the tortilla back into the pan, using the spatula to create the round shape again if need be.
  7. Cook for another 5 mins until just set. Slide onto another plate and leave to cool before serving.
  8. To make the kale salad, simply put the kale and red onion into a large bowl and pour over the vinegar and oil. Season and use your hands to scrunch together to soften the kale. Leave to one side until ready to serve the tortilla. Top with the toasted seeds.

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