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Tortilla de Patatas

This Meat Free Monday we wanted to share a recipe to celebrate the recent - and welcome! - shift in weather, which is finally feeling like true Spring. Buds are appearing on the trees. Wild garlic has sprung to life. Even the sun has made an appearance. As the seasons change, so too do our taste buds. We suddenly find ourselves craving salads, salsas and fresh vegetables. Instead of hearty soups and stews, we're leaning towards lighter meals, with Spanish tapas being a firm favourite. And when it comes to tapas, no tapas is complete without a good Tortilla de Patatas. This traditional Spanish tortilla is the perfect match for fresh crisp salads and salsas. It's also gluten free and travels well, making it a good option for packed lunches. This is a staple of our Spanish cookery course. Let us know what you think!

Tortilla de Patatas


Dietary: Gluten Free


  • 1 large onion, finely sliced
  • 600g peeled potatoes, thinly sliced
  • 1 clove garlic, crushed
  • 1 tbsp olive oil
  • 6 eggs
  • 50ml milk
  • 150g grated mature cheddar (optional)
  • sea salt and freshly ground black pepper
  • olive oil for brushing


  1. In a large non-stick frying pan, fry the onion, potato and garlic in the olive oil on a LOW heat until the potato is just soft, stirring frequently. This will take about 20 minutes.
  2. In a big bowl whisk the eggs, milk, and a pinch of salt and pepper then add the cheese and mix.
  3. Remove the potato mix from the frying pan and add to the egg mix.
  4. Wipe out the frying pan removing any stuck bits of potato. Re-heat the frying pan with a brush of oil and pour in the tortilla mixture. Cook on a LOW heat. You will need to run a spatula around the tortilla to stop it from sticking and jiggle the pan to keep it moving, until the tortilla is set, which will take about 15minutes
  5. When the tortilla has set, put a large plate or chopping board over the top of the pan, put your hand on top and gently turn the whole thing over so the tortilla is turned over (if any bits of tortilla have stuck gently take them off and replace onto the tortilla)
  6. Wipe out the pan again, brush with fresh oil and re-heat.
  7. Slide in the tortilla, cooked side uppermost and cook for 5 minutes on a low heat. Turn out onto a plate, turning it over as before, and leave to cool.


  • Serve warm with a leaf salad with a tangy tomato salsa, or cold as tapas cut into cubes with a cocktail stick in each one to make eating easier, or eat for breakfast!