This is a recipe for the classic Spanish tortilla with the Mexican twist.  Love the combination of flavours delivered by the potatoes, the sweet onions and the punchy chili sauce. Enjoy a lazy morning with this indulgent brunch recipe or pack it for lunch to take into work with a salad.



  1. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Set the potatoes and onions a side on a  large bowl.
  2. Beat the eggs separately, then stir into the potatoes with the parsley and salt and pepper to taste. Add some drops of your favourite Kankun™ Sauce if you like it spicy.
  3. Heat oil in a smaller pan. Tip everything into the pan and cook on a medium-low heat, using a spatula to shape the omelette into a cushion.
  4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
  5. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape.
  6. Slide on to a plate and cool for 10 minutes before serving.
  7. Splash your favourite Kankun™ Sauce and indulge your self.

01 Tortila2