Spanish tortilla Five ingredients and you're all set for a delicious lunch or supper of potato tortilla. This is a great way to use up potatoes that have got a bit nobbly or eggs that to be cooked. Ingredients (serves 2) 250 grams potatoes. New or small potatoes are best. (You can leave on the skins) 3 eggs (4 or 5 if they are small) 1⁄2 teaspoon mixed herbs 15 grams butter Salt & pepper Grated cheese Serve with salad or vegetables, even a tin of baked beans is a tasty alternative.. Method Wash the potatoes and remove any sproutings. It doesn’t matter if they are soft. Leave on the skins. Cut potatoes into pieces but not too small as they will later need to be sliced Boil in salted water until just cooked Beat the eggs in a bowl with salt, pepper and the mixed herbs When the potatoes have boiled, allow to cool a little until you can handle them, then slice. Melt a knob of butter in a frying pan. Add the potatoes and pour the egg over them. Roughly stir so that the egg covers the bottom of the pan. The grated cheese may either be added to the mixture now or sprinkled on top after cooking Cover and cook for about 10 minutes on a medium heat to low heat, until the egg is set. If the grated cheese has been sprinkled on the top, put under the grill for 10 minutes (medium to low heat) to melt it. This recipe was provided by Pam and Glen, two OAP home cooks from the Midlands who are on a mission to help everybody to eat all of the food they buy. Food Savvy tips This is a recipe to use up potatoes that are sprouting or going soft. You can also used left over boiled or roast potatoes.If you don’t have enough potatoes, fry some onion and add that, or add any left over vegetables.