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Vegetarian

Spanish Tortilla

A versatile, easy Spanish omelette makes a delicious brunch, lunch, picnic or light supper.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 3 tbsp
    Olive oil
  • 1
    Onion, thinly sliced
  • ½
    Red pepper, seeds removed, finely chopped
  • 225g
    Peeled potatoes, cut into 1cm slices
  • 4
    Large eggs
  • 1 tbsp
    Finely chopped parsley
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm in diameter. Add the onion and fry for 5 minutes.
  2. Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.
  3. Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture.
  4. Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate.
  5. Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.