Potato and Cheese Tortilla

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

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.