2 People Day 7

Spanish Tortilla • Photo by PhilAshley.com

Last day of the 1 week challenge today, and we have run out of most of the shopping now, although we still have plenty of carrots left. Instead of salad with this tortilla as we’ve run out of tomatoes and cucumber, I cook some of the frozen peas. As I have a little of the lettuce left over I decide to add it to the tortilla with some extra peas to help bulk it out.

It’s not been too bad surviving on just over £1 a day each, but it has been difficult, and without some of the common stock items in the larder and some herbs from the garden, it would have been a lot harder. I wouldn’t want to have to live like this day in day out, but to try it every once in a while to save money is a good idea. Just thinking about the fact that people spend more than this buying a round of drinks in a pub really puts it in perspective.


Toast or Porridge

Cheese sandwich

Spanish Tortilla with Peas or Salad

Spanish Tortilla with peas or salad

Serves 2


200g baby new potatoes
1 small red onion
1 teaspoon fennel seeds
2 cloves garlic
A few sprigs of fresh rosemary
4 free-range eggs
peas, Cooked cabbage or wilted lettuce (optional)


Chop the potatoes into 1cm chunks, and put them into the medium ovenproof frying pan with a glug of olive oil and toss.

Once the potatoes have a good colour, add the red onion to the pan along with the fennel seeds and mix well.

Once the potatoes are golden crush 2 unpeeled cloves of garlic into the pan.

Pick most of the rosemary leaves and toss into the pan and stir. Season with a good pinch of salt and pepper.

This is when you can add the peas, cooked cabbage or lettuce.

Whisk the eggs in a small bowl and add to the potatoes. Turn the heat up to medium. Once the eggs start to set around the sides, scatter the rest of the rosemary leaves on top and put under the grill on the top shelf for 3 to 5 minutes, or until set, golden and fluffy.

Serve with some salad or peas