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Potato and Broccoli Stalk Tortilla

Brought to you by Lucy Stewart

I make a version of this every weekend – it’s my #nowaste kitchen hack to use up all those nutrient-rich broccoli stalks. I think it’s more like a tortilla than a frittata, a Potato & Broccoli Stalk Tortilla – without the flipping that a traditional tortilla calls for – topped with Gruyere cheese.


– 4 potatoes (love Dutch Creams but any will do)
– 4 broccoli stalks
– 4 shallots (can be replaced with onion)
– 10 free-range eggs
– 100g Gruyère (or parmesan)
– Big handful of chopped parsley
– Olive oil
– Sea salt & pepper
I make this in a 30cm pan.


1. Trim up your broccoli stalks to remove any brown or woody bits, then grate.
2. Peel and thinly slice your potatoes, and steam until just tender (not falling apart).
3. To a large deep saucepan pan, add a good lug of olive oil and sautée shallots and grated broccoli stalks for a few minutes.
4. Toss in your potatoes, a good sprinkling of salt and give everything a gentle turn to combine.
5. Whisk your eggs together with a large handful of chopped parsley, season with salt and pepper and pour in to the pan, giving it a jiggle to make sure the egg gets in to all the cracks.
6. Once the edges begin to firm up, turn the heat down low and cook for 5-minutes.
7. Grate over Gruyère, turn heat off and place under a grill for a few minutes, until cooked through and slightly golden.

About the Author

Lucy Stewart is a mum and step-mum, qualified Nutritionist specialising in babies and children’s health, recipe developer and founder of the nourishing range of make-at-home kids snacks, Well Fed Kitchen.

Through her clinical work helping mums and their little ones, and Well Fed Kitchen, Lucy hopes to educate, inspire and empower parents and careers to make more nourishing food choices for their children, without spending any more time cooking or money on food than you already do. In fact, Lucy encourages you to enlist the kid’s help in all aspects of food preparation – she believes that teaching them to cook is one of the greatest gifts we can give them, plus they’ll be more inclined to eat the food they’ve helped to prepare.

You can find more of Lucy’s family-friendly recipes at and in her Sunshine Coast Kids Today column, Kids in the Kitchen with Lucy Stewart.