Spanish Tortilla Recipe

RatingDifficultyBeginner

?A Spanish tortilla is a type of omelette made with eggs and potatoes, and often includes onions, peppers, and ham. It is typically served hot or warm, and can be eaten as a main dish or a side dish.

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
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 30 ⅔ charlotte potatoes, peeled and cut into 1cm/½in slices
 1 large onion, finely sliced
 600 olive oil
 15 of fresh thyme leaves
 8 large eggs
 15 freshly chopped flat leaf parsley
 and freshly ground black pepper
 virgin olive oil to serve
 the Tomato and Red Pepper Salad:
 6 large ripe tomatoes, roughly chopped
 3 roasted red peppers from jar, cut into strips
 1 red onion, finely sliced
 12 black olives, stoned
 15 of capers, rinsed
 15 extra virgin olive oil
 15 red wine vinegar
 1 small bunch of flat leaf parsley leaves
 and freshly ground black pepper

1

1. Preheat the oven to 180C/350F/Gas4.

2

2. Heat a little olive oil in a 26cm/11in non-stick frying pan. Add the potatoes alternating in layers with the onions and thyme. Pour over the rest of the oil, cover and cook gently for 20–25 minutes or until the potatoes are tender.

3

3. Lightly beat the eggs and parsley together and season well with salt and pepper. Drain the potatoes and tip them into the eggs. Pour the egg mixture into the pan and place the pan into the oven for 15–20 minutes or until the eggs have just set.

4

4. Meanwhile place all the salad ingredients in a large bowl and gently mix together.

5

5. Remove the tortilla from the oven and turn out onto a large plate. Cut into wedges and serve hot or cold with the tomato and pepper salad.

CategoryCuisine

Ingredients

 30 ⅔ charlotte potatoes, peeled and cut into 1cm/½in slices
 1 large onion, finely sliced
 600 olive oil
 15 of fresh thyme leaves
 8 large eggs
 15 freshly chopped flat leaf parsley
 and freshly ground black pepper
 virgin olive oil to serve
 the Tomato and Red Pepper Salad:
 6 large ripe tomatoes, roughly chopped
 3 roasted red peppers from jar, cut into strips
 1 red onion, finely sliced
 12 black olives, stoned
 15 of capers, rinsed
 15 extra virgin olive oil
 15 red wine vinegar
 1 small bunch of flat leaf parsley leaves
 and freshly ground black pepper

Directions

1

1. Preheat the oven to 180C/350F/Gas4.

2

2. Heat a little olive oil in a 26cm/11in non-stick frying pan. Add the potatoes alternating in layers with the onions and thyme. Pour over the rest of the oil, cover and cook gently for 20–25 minutes or until the potatoes are tender.

3

3. Lightly beat the eggs and parsley together and season well with salt and pepper. Drain the potatoes and tip them into the eggs. Pour the egg mixture into the pan and place the pan into the oven for 15–20 minutes or until the eggs have just set.

4

4. Meanwhile place all the salad ingredients in a large bowl and gently mix together.

5

5. Remove the tortilla from the oven and turn out onto a large plate. Cut into wedges and serve hot or cold with the tomato and pepper salad.

Spanish Tortilla Recipe
IngredientsDirections

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