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SideChef
Recipes
Breakfast
Spanish Tortilla
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9 INGREDIENTS • 8 STEPS • 1HR 10MINS

Spanish Tortilla

Recipe
4.5
2 ratings
Spanish Tortilla is an absolute versatile dish. You can eat it hot or cold, eat it in or eat it out, cook it with meats or cook it without. It has endless possibilities and endless flavour combinations. I’m also baking the dish in a muffin tin because it is quicker and you can divide in equal portions.
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author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Spanish Tortilla is an absolute versatile dish. You can eat it hot or cold, eat it in or eat it out, cook it with meats or cook it without. It has endless possibilities and endless flavour combinations. I’m also baking the dish in a muffin tin because it is quicker and you can divide in equal portions.
1HR 10MINS
Total Time
$1.76
Cost Per Serving
Ingredients
Servings
10
us / metric
Red Potato
6 2/3 cups
Red Potatoes
Onion
1
Medium Onion
Green Bell Pepper
1/2
Green Bell Pepper
Yellow Bell Pepper
1/2
Yellow Bell Pepper
Red Bell Pepper
1/2
Red Bell Pepper
Egg
5
Eggs
Olive Oil
1 cup
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
261
Fat
21.7 g
Protein
1.9 g
Carbs
15.9 g
Add to plan
logo
Spanish Tortilla
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author_avatar
Mi Terruño Food
Hi, my name is Morella. I'm a foodie, cook, food photographer, and proud Italo - Venezuelan! My recipes are traditional creole cuisine of Venezuela, occasionally fused with traditional flavors of southern Italy.
https://www.youtube.com/channel/UCifZtpcvsUMy7gcL2zo83Rg
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cut the Red Potatoes (6 2/3 cups), Onion (1), Green Bell Pepper (1/2), Yellow Bell Pepper (1/2), and Red Bell Pepper (1/2) into small squares.
step 2 Cut the Red Potatoes (6 2/3 cups), Onion (1), Green Bell Pepper (1/2), Yellow Bell Pepper (1/2), and Red Bell Pepper (1/2) into small squares.
step 3
In a deep pan, place Olive Oil (1 cup). Once the oil is hot add the potatoes, peppers, and onion and toss everything together well. Cook for about 20 minutes until everything is soft.
step 3 In a deep pan, place Olive Oil (1 cup). Once the oil is hot add the potatoes, peppers, and onion and toss everything together well. Cook for about 20 minutes until everything is soft.
step 4
In the meantime beat the Eggs (5) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 4 In the meantime beat the Eggs (5) and season with Salt (to taste) and Ground Black Pepper (to taste).
step 5
Add the cooled potatoes and toss everything until the mix is smooth.
step 5 Add the cooled potatoes and toss everything until the mix is smooth.
step 6
In a well-buttered muffin tin or baking tray add the mix and place in a preheated oven at 350 degrees F (180 degrees C) for about 20 minutes.
step 6 In a well-buttered muffin tin or baking tray add the mix and place in a preheated oven at 350 degrees F (180 degrees C) for about 20 minutes.
step 7
The last 5 minutes of the baking time change the oven setting to "Grill" so it cooks the top part.
step 8
Once the omelette has cooked remove from the oven and leave to cool before removing from the muffin tins or baking tray.
step 8 Once the omelette has cooked remove from the oven and leave to cool before removing from the muffin tins or baking tray.
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Tags
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Breakfast
Dairy-Free
Gluten-Free
Brunch
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Fall
Vegetarian
Potatoes
Quick & Easy
Side Dish
Vegetables
Spanish
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