Today’s Tasty Pick: Spanish Tortilla (Potato Omelette)

Yoh fam, day two of the new month is here! Heeeey, sharp sharp people!

So tell me… how are we feeling this fine December? Is the Dezemba doing the things or is it behaving like those other 11 months that don’t greet us back?

Listen here, can I drop a little motivation for you real quick? Don’t you dare look like your situation, my friend! Hai bo, fight wena! Fight for your joy, fight for your peace, fight for your sanity! Whether your December is giving “soft life” or “halaal survival mode,” just make sure you cross over into 2026 alive, kicking, and not suffocated by December’s drama.

Did that hype you up? Eish, I tried neh? At least give me an A for effort! LOL!

Anyway fam… let’s move from the heart to the stomach because wow, hunger doesn’t take leave.
Guess what’s on the menu today?
SPANISH TORTILLA — the Potato Omelette of dreams! I know, I know… it sounds like something straight out of a fancy menu or a telenovela but trust me, it SLAPS shem!

So, lets get to it fam, lets do this!

How to make Spanish Tortilla (Potato Omelette)

Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Cost per recipe: Serves 4 for under R60

Ingredients:

• Olive oil, for frying
• 1 kg potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• Salt and pepper
• 6 eggs
• 125 ml (½ cup) milk
• 5 ml (1 tsp) paprika
• 2 garlic cloves, crushed
• Handful chives, finely chopped + extra

Method:

1. Preheat oven to 180°C. Heat a thin layer of oil in a deep 25 cm ovenproof frying pan on medium. Add the potatoes and onions. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender.
2. Whisk together the eggs, milk, paprika, garlic and chives. Season with salt and pepper. Pour over the potatoes and gently press to even out the top.
3. Reduce the heat to medium-low. Cook for about 5 minutes or until the edges start to set. Bake for about 25 minutes or until cooked through and browned.
4. Set aside for 5 minutes. Turn out onto a serving plate (optional). Sprinkle with extra chives.
   
   Serving Suggestion:
   *Serve with a side salad
   
   *The image and recipe were supplied by The South African Poultry Association
   
   HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Mango–Mint Couscous Bowls with Chilli-Lime Drizzle