Spanish Vegetable Tortilla Recipe

 Preparation Time:  Cooking Time:  
 How Difficult Medium  Freeze?   No

4 main or 8 tapas

This Spanish Vegetable Tortilla recipe is loosely based on the classic Spanish Omelette recipe which can be found here. The origins of the Spanish Omelette is largely unknown, it appears that the recipe simply came into being and silently spread around Spain. No one region of Spain claims to be the originator of the Spanish Omelette although different regions of Spain definitely have their own variations on the basic recipe.

Travelling around Spain and eating the food which the locals eat clearly shows that the Spanish don't always stick to the classic recipe. They incorporate whatever is fresh from the garden / market or spare in the kitchen.

So this Spanish Vegetable Tortilla recipe is exactly the type of food you may be served in the real Spain. Indeed, even the best Spanish cherf in the world, Ferran Adria, plays around with the ingredients and texture of the classic Spanish Omelette. One of his recipes suggests using crisps instead of potatoes and includes Serrano ham with peppers. If Ferran Adria can muck around with the classic recipe then so can we, and so can you!

Basically this recipe uses the classic ingredients of eggs, potatoes, onions, salt and best quality olive oil. The addition of a few in season Spanish type vegetables not only makes the tortilla more substantial but also more colourful. Best eaten warm rather than piping hot, this tortilla is also excellent eaten cold, ideal for breakfast.



How Much
Medium eggs 6
Potatoes (not new but old floury)

Approximately 320g / 11oz

Green sweet pepper medium
Onion 1 medium
Cherry tomatoes 280g / 10oz
Fresh coriander 2 good handfuls
Turmeric Half a teaspoon
Cumin Quarter teaspoon
Virgin olive oil ? tablespoons
Salt and pepper To taste

A 20cm / 8im to 22cm / 9in frying pan
A normal large frying pan


Onion - peel, top and tail and finely chop.
Sweet pepper - Remove pith and seeds then roughly slice.
Cherry Tomatoes -chop the larger ones in half.
Finely chop about a tablespoon of coriander stalks.
Sliced the potatoes (see the picture on the left or the video below).

Add two tablespoons of the olive oil to your larger frying pan on a low to a medium heat. Add the chopped onions and fry them for around ten minutes.

Turn them frequently so that they are evenly cooked. Turn the heat down if the onions start to burn. Remove and place to one side when they are cooked.

Add three more tablespoons of olive oil to the large pan on a low heat. add the sliced potatoes and spread them out over the base of the pan. Cook for ten minutes turning the potatoes every minute of so. The potatoes should soften and turn slightly brown when they are correctly cooked.

Add the tomatoes, green pepper and chopped coriander stalks to the pan. Add the turmeric and cumin then stir all the ingredients well.

Fry for another ten minutes on a low heat stirring two or three times to ensure all the ingredients are evenly fried.

Pour the whisked eggs into a large bowl and add the contents of large pan and the previously cooked onions to the bowl. Gently stir everything around the bowl to ensure all the vegetables are well coated with the eggs.

Now place the small frying pan on a low heat and add the contents of the bowl to the pan. This will almost fill up the frying pan so pour gently. Cook on a low heat until most of the tortilla has set which will take about 12 minutes or so. There should only be a small amount of liquid egg on the surface of the tortilla.

To finish the tortilla you have two options. The safer one is place the tortilla under a hot grill for 60 to 90 seconds until the top has set. The more traditional method though is to place a plate on top of the pan and turn the tortilla onto the plate (see picture and video. Now slide the tortilla back into the pan and cook for two minutes.

The grill finished tortilla looks good with a few coriander leaves scattered over it. Serve with cold San Miguel beer, a salad and some crusty bread.

The tortilla tastes best when warm rather than hot and it will keep in the fridge for a day making a tasty breakfast or snack.

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