Spanish Tortilla Recipe

Spanish Tortilla Image: Priya Q

This one I learnt to make while my stay in Barcelona. The Spanish Tortilla or omelette made with potatoes and bell pepper is a typical Spanish breakfast which is wholesome and delectable. Only tricky part is the transferring of the omelette…but what fun without creative cooking..yeh? 🙂 so let’s get going!

Eggs – 4 nos

Potatoes – 3 big (wash and peeled)

Capsicum – 1 big (sliced)

Onions -2 nos (sliced fine)

Black pepper – 1/2 tsp

Salt to taste

Herbs (optional and my contribution to the recipe :))

  1. Beat the eggs with bit of salt and keep aside
  2. Finely slice the potatoes and fry them in a pan in olive oil
  3. Add onions and fry further
  4. Add capsicum and the seasonings
  5. The herbs I use is thyme and a pinch or oregano
  6. Fry well and transfer the frid contents to the beaten egg. Mix well.
  7. In a flat pan add a dash of olive oil and when hot add the egg mixture
  8. Cook on slow heat while scraping the sides of the omletter and depositing it to the centre so that we have one thick mass holding together than a thin omlette
  9. Place a plate over the pan and quickly up turn the tortilla in order to transfer it on the plate
  10. Now you will have the cooked side facing you while the uncooked side will be facing the plate
  11. Transfer the tortilla back to the pan to cook the uncooked side
  12. This process is supposed to be repeated 4-5 atleast to get the best tortilla! ..Traditionally it was done and is still follwed by the older generation. However, in the fast paced life today people have started make do with 2-3 times!
  13. Put a fork or a knife in your tortilla. If its comes out clean your tortilla is ready
  14. Slice it in triangles (like you pizza) and serve with toast.
  15. The Spanish tradition also calls for rubbing your toast with tomato and garlic which adds to the flavor!

*You can also oven bake your tortilla. Once you mix the vegies and the egg; place in a baking dish and bake for 30-40 minutes at 190 degree C. Cut into triangles. Or if you plan to serve it as snack in the evening cut into cubes, add a dash of tomato sauce, pierce a toothpick  and serve in style :)!… however, one thing that you need to keep in mind is to leave the egg mixture after adding the vegetables for about 10 minutes before baking it.

So till text time….happy cooking!

Meet Joan and Aitor, two wonderful human beings based out of the beautiful city of Barcelona in Spain who shared this recipe of Spanish Tortilla with me 🙂 thanks guys!

image: Priya Q

2 thoughts on “Spanish Tortilla Recipe”

  1. Priya, couldnt agree with you more when you mentioned the transferring of the omelette. I work for a spanish client and when he was on visit to Kochi, where I work, gave me this recipe. Tried somewhat successfully but definitely was a sumptuous one.


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