Tortilla for Two

1. The Situation

The potatoes are ready and sitting there. If you leave them, they go soft or start sprouting.

The hens are laying steadily, so eggs aren’t scarce.

This is one of those moments where doing nothing wastes both.

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2. The Approach

This is a holding dish as much as a meal.

You’re turning two things that won’t keep forever into something that:

• Eats well now
• Keeps for a day or two
• Can be used cold later

Balance comes from:

• Oil (fat and flavour)
• Egg (structure)
• Potato (body)
• Salt (brings it together)

Nothing else is required.

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3. The Dish

Garden Potato and Egg Tortilla

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4. Ingredients

• Freshly dug potatoes (3–4 medium)
• 5 eggs (as fresh as you’ve got)
• Olive oil (enough to cook gently – don’t be tight)
• Salt

Optional:

• A small onion if it’s there and needs using

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5. Method

1. Wash the potatoes. Peel if the skins are rough – otherwise leave them on.
2. Slice thinly – not chunks.
3. Slice onion if using.
4. Put a good layer of olive oil in a pan on medium-low.
5. Add potatoes (and onion). Salt them.
6. Cook slowly until soft – no browning.
7. Beat eggs with a pinch of salt.
8. Lift potatoes out and drain.
9. Mix potatoes into eggs. Let it sit 5–10 minutes.
10. Add a little oil back to the pan.
11. Pour in the mix. Cook gently until mostly set.
12. Flip onto a plate and return to the pan.
13. Finish cooking to your preference.
14. Rest before cutting.

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6. What Matters

• Heat control is everything. Too hot and it’s gone.
• Don’t rush the potatoes – they should be soft, not fried.
• Letting it sit before cooking improves the result noticeably.
• Resting after cooking stops it falling apart.

This isn’t a flashy dish. It’s about doing the basics properly.

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7. What This Sets Up

• Cold slices for lunch the next day
• Something to take into the garden or shed
• A base you can build on next time (greens, herbs, leftover veg)

Or just a clean way to reset the kitchen when things are starting to pile up.