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Milano salami & fennel tortilla

Milano salami & fennel tortilla

A cross-continental mix of Spanish and Italian influence is so good with a simple dressed green salad. If you like, replace the salami with sliced chorizo instead, and perhaps add some sliced red pepper too.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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5 out of 5 stars(2) Rate this recipe
Gluten free
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins


  • 600g Essential Baby Potatoes, cut into 0.5cm thick slices
  • 80g pack Italian Milano salami, roughly chopped
  • 50ml olive oil
  • 1 Essential Onion, finely chopped
  • 1 tsp fennel seeds
  • 6 Essential Free Range White Eggs
  • 1 clove garlic, crushed


  1. Bring a saucepan of lightly salted water to the boil, add the potatoes, return to the boil and cook for 2 minutes. Drain thoroughly. Heat a 25cm diameter frying pan, preferably nonstick, without adding oil. Fry the salami for 2 minutes until lightly crisped. Transfer to a plate.

  2. Heat the oil in the frying pan. Slide in the potatoes and season with plenty of black pepper. Reduce the heat and cook for 8 minutes, turning frequently. Add the onion and fennel seeds and cook for 5 minutes more until the vegetables are tender and golden.

  3. Beat the eggs in a bowl with the garlic and a little seasoning. Return the salami to the pan, stirring in until evenly distributed. Add the egg mixture, reduce the heat to its lowest setting and cover with a lid or foil. Cook until the eggs are lightly set, about 8 minutes.

  4. Position a large plate over the pan and invert the tortilla onto it. Slide the tortilla back into the pan and cook for 2 minutes more to set the base. Serve warm or cold, with salad leaves.

Cook’s tip

Cooking the omelette this way gives it a classic tortilla look, with rounded edges. If you prefer, take a slightly simpler route and make it more of a frittata; omit the final step, leave the pan covered with a lid or foil instead and cook for a further few minutes until set through. 


Typical values per serving when made using specific products in recipe


1,869kJ/ 448kcals



Saturated Fat












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