Potato and Cheese Tortilla

This makes a lovely supper dish with a mixed salad.


  • lb (700 g) potatoes, peeled and boiled
  • 2 oz (50 g) butter
  • 2 small egg yolks
  • 3 oz (75 g) plain flour
  • 2 teaspoons mustard
  • 1 tablespoon Worcestershire sauce
  • 4 oz (110 g) strong cheese, grated
  • Sea salt and freshly ground black pepper
  • teaspoons dried yeast
  • 4 tablespoons tepid milk
  • Vegetable oil for frying


Make a purée of the potatoes and add the butter, egg yolks, flour, mustard, Worcestershire sauce, cheese and the seasoning.

Sprinkle the yeast on the milk and leave for 10 minutes. Beat into the potato mixture and leave in a warm place for 30 minutes.

In a large pan heat a little oil and press the dough into this, cooking over a moderate heat for about 6 minutes. Turn with care, and cook for a further 6 minutes. Both sides should present a crusty, light golden surface.

‘I have tried to make it clear how these people eating their potatoes under the lamplight, have dug the earth with those very hands they put in the dish, and so it speaks of manual labour and how they have honestly earned their food.’

Vincent Van Gogh, in a letter to his brother, speaking of his painting ‘The Potato Eaters’.