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Spanish tortilla with chorizo, goats' cheese and watercress

A classic Spanish omelette filled with pan-fried potatoes, chorizo, goats' cheese and watercress. It makes a delicious light meal


  • 6 large eggs
  • 100g chorizo, chopped
  • 100g goats’ cheese
  • 50g watercress
  • ½ onion, sliced
  • 8 new potatoes 
  • 3 sprigs fresh thyme
  • Oil and butter for frying


  1. Parboil the potatoes for around 8 minutes and cut into thick slices once cooled.
  2. Fry the onions in a little oil and butter to soften, then add the potatoes and chorizo.
  3. Beat the eggs together with the thyme, season well and pour over the mixture in the pan. Add the crumbled goats’ cheese and scatter the watercress on top.
  4. Gently cook on the hob for a further 2-3 minutes on a gentle heat, then transfer to a hot grill and continue to cook for a few minutes until golden.
  5. Cut into wedges when cold.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now