Herb tortilla with shaved fennel
Serves: 6 as a sharing dish
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Herb tortilla with shaved fennel
This is a classic, robust Spanish omelette. It’s usually eaten as a starter or snack in Spain, but I also love it for breakfast, often with a slice of hot, buttered toast. Our recipe uses the traditional fried potato, onion and herbs, but feel free to create your own combinations with cooked peppers, courgettes or ham. The fresh, crunchy fennel salad is an excellent accompaniment.
Serves: 6 as a sharing dish
Prep time: 25 minsTotal time: 
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Nutritional information (serving)
Calories
382Kcal
Fat
21gr
Saturates
4gr
Carbs
35gr
Sugars
5gr
Fibre
5gr
Protein
12gr
Salt
0.9gr
Natasha Sideris
Natasha is the founder of Tashas Group, a global hospitality company that includes restaurants and cookbooks. Natasha calls South Africa home, but has restaurants across the globe including Dubai and London.
See more of Natasha Sideris’s recipes
Natasha Sideris
Natasha is the founder of Tashas Group, a global hospitality company that includes restaurants and cookbooks. Natasha calls South Africa home, but has restaurants across the globe including Dubai and London.
See more of Natasha Sideris’s recipes
Ingredients
- 225ml olive oil, to fry
- 650g potatoes (we used Vivaldi), peeled
- 2 small onions, sliced thinly
- 1⁄2 tsp fine sea salt
- 4 medium eggs
- 1 tbsp chopped basil
- 1 tbsp chopped chives
- 1 tbsp chopped fennel fronds
For the fennel salad
- 1 tbsp extra-virgin olive oil
- juice and zest of 1⁄2 a lemon
- 2 tbsp chopped chives
- 1 small fennel bulb, shaved or very thinly sliced
- a generous handful of pea shoot salad
Step by step
- Heat the olive oil in a frying pan, over a medium heat. Cut the potatoes into 4-5mm-thick slices then add to the oil with the onions and salt, and heat until the oil starts to bubble gently. Reduce the heat to medium-low and cook, stirring occasionally, for about 30 minutes or until the potatoes are fork-tender. Spoon the potatoes and onions out to a bowl and pour the oil off into a sterilised jar for re-use.
- Whisk together the eggs, basil, chives, fennel fronds and a large pinch of pepper, then pour over the potatoes. Gently toss the potatoes in the egg mixture but be careful not to break them.
- Add 2 tablespoons of the reserved oil back into the pan over a medium-high heat, swirling to coat the pan. Add the potato and egg mixture and cook for 1 minute, stirring gently until the eggs just begin to set.
- Spread the mixture into an even layer and reduce the heat to medium-low. Cook, shaking the pan occasionally to prevent sticking, until the eggs are set and just cooked through; about 12-15 minutes. Meanwhile, preheat the grill. Transfer the frittata to the grill and finish it off for 2-3 minutes until set and golden brown.
- Leave the tortilla to rest for about 10 minutes before serving. Whisk the olive oil, lemon zest and juice with some seasoning and the chives, then toss the shaved fennel and pea shoot salad through the dressing.
- Tip the tortilla out onto a serving plate and top with the fennel salad to serve.
