There’s something so comforting about the smell of onions and potatoes slowly cooking in olive oil. It takes me back to this tiny tiled kitchen in Valencia where I had my first proper tortilla española — sunburnt, a bit hungover, but completely mesmerised by how five humble ingredients could turn into something so delicious.
This version, Jamie-style, with roasted red peppers and a sprinkle of watercress, brings that same rustic Spanish magic into your kitchen — minus the siesta, sadly. It’s unfussy, it’s hearty, and it’s brilliant hot or cold. Honestly, I’ve eaten it standing barefoot in my kitchen at midnight and also served it at a picnic with smug pride.
Why You’ll Love It
- One pan, no fuss — just layer, stir, bake, done
- Leftovers are even better the next day
- No dairy, no flour — naturally veggie and simple
- Filling, satisfying, and won’t leave you needing snacks after
- Great hot or cold — perfect for picnics or packed lunches
- A good way to use up potatoes that are starting to sprout a bit (we all have them)
Ingredients
- 1 onion
- 1kg potatoes
- 5 large free-range eggs
- ½ x 460g jar roasted red peppers
- 80g watercress
How to Make It
Get your spuds and onions prepped:
Peel both the potatoes and onion, then slice them as thinly as your knife skills allow — about the thickness of a coin. Toss them together in a bowl so they’re ready to go.
Cook them low and slow:
Pour about 1cm of olive oil into a 24cm non-stick, ovenproof frying pan. Once it’s warm, add the potato-onion mix. Don’t season yet — salt too early pulls out moisture and turns everything into a soggy mess. Cook gently for 25 minutes, tossing now and then. They should go tender, not golden.
Drain and cool the mix:
Tip the cooked potatoes and onions into a colander to drain off the oil (save a bit for later). Let them cool slightly while you beat your eggs in a big bowl.
Marry the eggs and veg:
Add the potato and onion to the eggs and gently fold them together. Let it sit for about 5 minutes — you’ll see the egg clinging to the spuds like a nice cosy blanket.
Add the colour:
Drain your roasted red peppers and slice them thinly. Fold them into the mix. Season the whole lot generously with sea salt and cracked black pepper.
Back into the pan:
Give your pan a quick wipe, then drizzle in a tiny bit of that reserved oil. Set it over low heat and pour the egg mixture back in. Spread it out evenly. Cook gently on the hob for 5 minutes to set the bottom.
Finish in the oven:
Pop the whole pan into a preheated oven at 160°C (325°F) for 10 minutes, just to set the top. It won’t puff or brown like a cake — just firm up slightly.
Flip, slice, and serve:
Let it rest in the pan for 5 minutes. Then run a knife around the edge and, with confidence (and maybe a prayer), flip it out onto a plate using a bigger plate or lid. Top with a little pinch of salt and scatter over watercress just before serving.
Common Mistakes and How to Dodge Them
Why is it sticking to the pan?
Your pan might not be non-stick or well-oiled enough. A quick oil wipe before pouring in the eggs makes a world of difference.
My potatoes are still firm!
They probably weren’t sliced thinly enough or needed a bit longer in the pan. Patience is your friend here.
It tastes bland.
Don’t forget to season generously at the egg-mixing stage — the potatoes soak up a lot.
Can I skip the peppers?
You can, but they add a lovely smoky-sweet layer. If you’ve got sundried tomatoes or artichokes, they work too.
Storage and Reheating
Once cooled, wrap slices tightly or store in an airtight container. Keep in the fridge for up to 4 days. Reheat in a low oven or even a dry pan for the best texture. Microwave works too, but it softens the edges. It’s also lovely cold straight from the fridge — just sayin’.
Wouldn’t recommend freezing this one — the potatoes go a bit weird and grainy after defrosting.
Frequently Asked Questions
Is this like a Spanish tortilla?
Pretty much! It’s Jamie’s simplified spin — fewer ingredients, but still true to the spirit.
Do I really need that much oil?
Yes — but don’t worry, most gets drained. It’s what makes the potatoes soft and luscious, not dry or chalky.
Can I add cheese?
Of course. A little crumbled feta or grated cheddar stirred in at the egg stage is lovely.
Is watercress necessary?
It adds a fresh peppery kick, but you can skip it or sub with rocket or parsley.
Nutrition Facts (Per Serving):
- Calories: 390 kcal
- Fat: 21g
- Carbs: 36g
- Protein: 14g
- Sodium: 330mg
- Sugar: 5g
Jamie Oliver 5 Ingredients Vegetarian Tortilla Frittata
Description
A rustic, golden tortilla frittata packed with soft potatoes, sweet red peppers, and peppery watercress — cosy, satisfying, and totally fuss-free.
Ingredients
Instructions
- Thinly slice onion and potatoes; cook in oil for 25 mins until tender.
- Drain, cool slightly, and mix with beaten eggs. Let sit 5 mins.
- Fold in sliced peppers and season.
- Pour mixture into oiled pan, cook on low for 5 mins.
- Bake at 160°C for 10 mins to finish setting.
- Rest 5 mins, loosen edges, and flip onto plate.
- Top with watercress and serve warm or chilled.
Notes
- Slice potatoes as thin as possible for even cooking.
- Don’t skip the resting — it helps everything hold together.
- Use a well-seasoned non-stick or cast iron pan to prevent sticking.
- Serve with a green salad or a dollop of garlic yoghurt on the side.