Spanish Tortilla
4 servings
30 minutes
Spanish tortilla is the embodiment of simplicity and refined taste in Spanish cuisine. This rustic yet elegant omelet with potatoes and vegetables dates back to the 19th century when it became a nutritious and affordable dish for Spanish peasants. Golden potatoes, juicy tomatoes, sweet peppers, and tender corn combined with the aroma of garlic and parsley create a harmonious and rich flavor. Baked or fried to a light crust, the tortilla has a soft texture and slightly crispy exterior. It can be served hot or cold, making it a versatile dish—perfect for breakfast, lunch, or as a picnic snack. It's not just an omelet but a piece of Spain that combines the warmth of home with the vibrancy of national cuisine.
1
Clean and slice the potatoes into rounds. Remove the seeds from the bell peppers and cut them into cubes.
- Potato: 4 pieces
- Red sweet pepper: 0.5 piece
- Green bell pepper: 0.5 piece
2
Heat the pan and fry the potatoes until almost cooked.
- Olive oil: 60 ml
- Potato: 4 pieces
3
Add pepper, minced garlic to the pan, and season with salt and pepper.
- Red sweet pepper: 0.5 piece
- Green bell pepper: 0.5 piece
- Garlic: 3 cloves
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
4
After another 5 minutes, add diced tomatoes and corn.
- Tomatoes: 2 pieces
- Canned corn: 200 g
5
In a bowl, lightly beat the eggs with a fork along with chopped greens and salt, then pour the eggs into the pan.
- Chicken egg: 4 pieces
- Parsley: 20 g
- Salt: 1 teaspoon
6
Then place in a hot oven (200 degrees) for a few minutes or fry on the stove over low heat. Serve hot or cold.