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Gilda Tortilla

Gilda Tortilla

Brought to you by: OcadoLife
    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Rhiannon Batten and Laura Rowe, authors of Rustle Up, created this wallet-friendly, full-flavoured Gilda Tortilla recipe, which is a mashup of two classic Spanish tapas bar snacks: pickled chillies, olives and anchovies (aka a gilda), and a tortilla with potatoes, onions and soft-set eggs. Top tip: don’t waste the leftover olive brine, use it to make a dirty martini; shake 25ml with 75ml vermouth, 75ml gin and lots of ice, then strain and serve.
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  • 1 onion, finely sliced
  • ½ 50g tin anchovy fillets, finely chopped, plus 1 tbsp of the oil
  • 500g waxy baby potatoes, finely sliced
  • 6 large eggs
  • 150ml milk (any type)
  • 150g pitted green olives, sliced, plus 1 splash brine
  • 1 tbsp mayonnaise
  • 2 romaine heart lettuce, roughly chopped or torn into pieces
  • 1 handful of salted crisps
  • ½ 50g tin anchovy fillets, kept whole
  • 1 tbsp pickled chillies, to serve (optional)


Step 1

In a medium, deep non-stick frying pan (with a lid), fry the onion in 1tbsp anchovy oil from the tin with a pinch of salt over a low-medium heat for 10 mins, or until soft, stirring regularly.

Step 2

Add the chopped anchovies and mash with the back of a wooden spoon. Tip in the potatoes, stir, then cover and cook for 10 mins, or until soft and starting to colour, stirring regularly.

Step 3

Meanwhile, whisk the eggs with the milk, then stir in the olives. Pour into the pan, stir to combine, then cover and cook for 10 mins or until just set.

Step 4

Meanwhile, put the mayo in a small bowl with enough olive brine to loosen; season, then toss with the lettuce.

Step 5

Loosen the bottom of the tortilla from the pan with a spatula, then flip or slide it on to a plate. Allow to cool for 5 mins (or leave to cool completely), then load up with the crisps, whole anchovies and some pickled chillies, if you like. Serve with the salad. Keep leftovers chilled.

Tips or serving suggestions

400cals, 1 veg portion, 20g fat (6g saturated), 21g protein, 32g carbs, 5g sugars, 4g fibre, 1g salt

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