This tortilla can make a nice lunch or even breakfast or brunch. Tortilla is one of the many reasons I love Spain!! Traditionally, it is just eggs and potatoes. However, there are probably a million variations that you can make or try. This one, still has potatoes but with the addition of onion, red, green and yellow peppers. I made these into little individual sized tortillas, but you can just as easily make one large one.
If you have never ever made or even heard of tortilla, it is quite similar to omelettes but with no cheese and the addition of potatoes. Here in Spain, they are not served with breakfast, but that makes so much sense!!! Here they are usually served as tapas or in baguette sandwiches. Still delicious! I like making them for quick lunches as I find them quite satisfying and they are quick to prepare and make.
Tortilla de Verduras y Patatas
Makes 4 individual tortillas
2 Small potatoes, peeled and cut into 1 inch pieces
1/2 Small red pepper, diced
1/2 Green pepper, diced
1/2 Yellow pepper, diced
1/2 Onion, diced
1/4 Cup/60 ml of olive oil
Salt and pepper
In a large skillet heat the oil and add the potatoes. Cook over a low heat until the potatoes are soft. Stir potatoes while cooking. This will probably take about 10 minutes or so. Remove from heat, drain on paper towels and set aside. Reserve oil.
In a large bowl, whisk the eggs until foamy. Add in the peppers, onions, potatoes, salt and pepper. As these were individual tortillas, I used a 4 inch frying pan to cook each one. So, heat a small amount of the reserved olive oil in the pan and then pour in about 1/4 of the mixture. Turn heat to medium-low. You want to be careful not to brown the bottom side too much before the egg mixture cooks. Leave it cooking for about 3-5 minutes, gently lifting the sides off with a rubber spatula. It will still be quite runny on the top, but it is time to quickly flip the tortilla. Place a lid firmly over the frying pan and invert the frying pan. Now you should have the tortilla runny side down on the lid. Gently slide the tortilla back into the pan, uncooked side down. Don't worry if you loose a little of the liquid mixture in the flipping, it's normal. Cook on this side for another few minutes and flip again. Continue this flipping process until it is completely cooked. Approximately 2-3 minutes. Remove from pan and continue cooking the others with the same process. Serve on it's own or with a light salad for lunch.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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