Spanish Tortilla Served With Red Cabbage Coleslaw


  • Tortilla
  • 450g potatoes, peeled and equally sliced
  • 2 red onions, sliced into rings
  • 6 shallots, sliced (optional)
  • 2 tbsp olive oil
  • 8 large eggs
  • 150ml goats kefir (or milk)
  • 150g Kefalotiri (you can use any cheese that melts) this is a salty goat’s cheese
  • Side Salad
  • 2 cups red cabbage, thinly grated
  • 1 cup white cabbage, pickled
  • 1 cup carrots, pickled
  • 2 tbsp parsley, chopped
  • 5 gherkins, thinly sliced
  • 1 tbsp mayonnaise
  • 2 tsp maple syrup


Line a roasting dish with pre-soaked parchment paper and place sliced potatoes. Using your hands distribute the oil on the potatoes evenly on both sides. Season with salt and pepper as desired. Roast for 30-40min at 180oC (fan oven). Add sliced onions on top and continue cooking for another 20-30 minutes at 160oC. Check to see that potatoes and onions have cooked through and allow to cool. In a bowl, whisk eggs with kefir. Layer potatoes and onions in a baking dish and pour over the egg-kefir mixture. Generously sprinkle cheese on top. Bake again for at least 30-40min at 180oC. Check that it has cooked through properly and place it under the grill for 5 min to get a golden crust. Tortilla can be served piping hot or cold. Enjoy with the red cabbage coleslaw – just mix all the ingredients together and serve.

Note: pickled white cabbage and carrots can be made in advance by marinating in salt and apple cider vinegar for three days.

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