Beachhutcook Vegetable Filled Tortilla with Parmesan. Tesco Cypriot New Potatoes

Vegetable Filled Tortilla with Parmesan. Cooking with Tesco’s Cypriot New Potatoes

Cooking with Tesco’s Cypriot New Potatoes.  Vegetable Filled Tortilla with Parmesan.

We’ve all excepted that Christmas and New Year are all done and that means spring and summer are on their way.  We are on the home stretch.  Warmer weather is coming.  And I can’t wait.

Beachhutcook Vegetable Filled Tortilla with Parmesan. Tesco Cypriot New Potatoes1

To keep that happy hopeful feeling alive, I long for spring-like foods and those clever supermarket people from Tesco have brought out these Cypriot New Potatoes.  Due to all that glorious Cyprus sunshine it means we can enjoy them a little earlier than we are used to in the UK. 

Beachhutcook Vegetable Filled Tortilla with Parmesan. Tesco Cypriot New Potatoes

You don’t even have to peel them, just a quick wash as they are good to go.  These Cyprus potatoes are grown using traditional methods on small family farms harvested by hand from the mineral rich red alluvial soil which gives them their distinctive creamy earthy taste. And it gets better: you can enjoy these creamy tasty potatoes right up to the end of March.  That happy hopeful feeling is rather good, isn’t it.

Beachhutcook Vegetable Filled Tortilla with Parmesan. Tesco Cypriot New Potatoes

Also do please check out my latest YouTube video on how to cook this quick and easy Vegetable Filled Tortilla with Parmesan.


This is my entry for the #CypriotNewPotatoes challenge and big thanks to Tesco for the voucher to cover the cost of ingredients.  

Vegetable Filled Tortilla with Parmesan

(Serves 6)

1 tablespoon sunflower oil

6 spring onions, sliced

2 garlic cloves, crushed

2 carrots, grated

100g fresh spinach and watercress mixed

Salt and freshly ground black pepper

4 new potatoes, cooked and thinly sliced

6 eggs, beaten

100g Parmesan cheese, grated

Heat the oil in a large frying pan, add onion, garlic and carrot, and fry gently until softened.

Add spinach/watercress mix and give everything a good seasoning with salt and pepper.  Add the sliced cooked new potatoes and until to cook until spinach starts to wilt.

Pour over the beaten eggs and keep tilting and moving the egg mixture so it keeps finding another gap to fill.  This helps cook the tortilla more evenly.

Sprinkle over the Parmesan cheese and pop under the grill for a few minutes until golden.

Linking up with Mummy Too’s recipe of the week.



  • Reply Aimee | Wallflower Kitchen 3rd February 2017 at 4:11 pm

    Mmmmm this looks delicious! Obsessed with potatoes and anything they’re in 😀

  • Reply Choclette 4th February 2017 at 6:22 pm

    Eggs, spinach and potatoes sound like a blissful combination. I had no idea Cypriot potatoes came out this early. Makes me think of summer.

  • Reply Alida @My Little Italian Kitchen 7th February 2017 at 10:00 am

    Delicious your tortilla. This is healthy food, easy to prepare and great for any day of the week. I usually make Italian frittata which is quite similar. I love it with the addition of potatoes. Nice video!
    I will be lovely to meet up again soon 🙂

  • Reply All That I'm Eating 7th February 2017 at 11:15 am

    I do like tortillas like this, full of veg but you wouldn’t necessarily notice! A perfect lunch or light dinner.

  • Reply Katie 18th February 2017 at 10:26 am

    This sounds amazing. I madre some amazing patatas bravas with some cypriot potatoes the other day. They’re delicious!

    Katie xoxo

    • Reply Elinor Hill aka Beach Hut Cook 18th February 2017 at 4:20 pm

      oh my i love those! x

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