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» star anise organic wholefoods

traditional wholefoods for a modern world

Spanish omelette (Tortilla Espanola)


Cooked and cooled potatoes are an excellent source of resistant starch, a prebiotic that helps feed the probiotics (good bacteria) in our gut. To learn more IMG_2478about resistant starch, and why you should consume it, read my blog post here. Spanish omelette is one easy and yummy way to incorporate cooked and cooled potatoes into your diet. It is a typical Spanish dish consisting of egg omelette with potatoes. In my creation I’ve added black pudding or chorizo for extra nutrient-density and some cherry tomatoes and parsley for colour. I like to serve this dish cold to take advantage of the resistant starch properties of cooked and cooled potatoes. It readily lends itself for school or work lunches, eaten straight from the fridge as leftovers or prepared ahead of time for every day dinners, dinner parties or picnic lunches.


2 large or 4 small potatoes (approx 500 grams) 8 eggs 1-2 tablespoons cream (optional) 1 black pudding (blood sausage) or chorizo, sliced into thin rounds (approx 150g), (optional) 1 large red onion, sliced (or brown onion if red not available) 12 (approx) cherry tomatoes, cut in half (or ½ large tomato, diced) handful of parsley, chopped unrefined salt cracked pepper 1 tablespoon tallow 1 tablespoon butter (or fat of choice)


 Preheat grill on high. Thinly slice potatoes and steam until soft (approx 10-12 minutes).

Melt tallow in small frying pan on low heat. Cook the black pudding on each side until browned (or cook underside on the stove top then transfer to the oven under a heated grill element to cook the top side). Leave in steamer until ready to use.

Meanwhile melt the butter in a large frying pan on low heat. Add the onions and sauté until golden brown stirring occasionally. Take approximately half of the onions out and set aside. Add the cooked sliced potatoes, and place the onions and parsley on top.

Blend eggs (and cream) with stick blender until well mixed. Pour egg mixture into the frying pan on top of the potato mixture. Scatter the cooked black pudding/chorizo and cherry tomatoes into the mixture. Season with salt and pepper.

Cook the underside of the omelette on the stove top before transferring to the oven under a heated grill element to cook the top side until golden. Once the top side is golden brown take out from the grill and if the eggs still haven’t set (test by tilting the frying pan to see if the eggs are still runny) then place back on the stove top on very low heat and cook until the mixture is set.

Keeps in refrigerator for a couple days.

Serves 4 as a main or 8 as a side.

Note: I tend not to peel the skin on potatoes unless they are particularly grubby / full of soil. This typically depends on the variety of the potato. Sometimes a little scrub with a brush and filtered water is enough to remove excess dirt.


Instead of cooking this in a frying pan you could all the ingredients in a greased oven-proof baking dish and bake in the oven at 120 degrees Celsius for 1 hour or until set.