Spanish Tortilla

Spanish Tortilla


Type of Dish Main Course


  • 15 ml (1 Tbsp) olive oil
  • 1 medium red onion (medium dice)
  • 2 cloves garlic (crushed)
  • 6 slices smoked bacon (chopped)
  • 2 medium potatoes (peeled, medium dice)
  • 2 red bell peppers (medium dice)
  • 30 g (2 Tbsp) flat leaf parsley (chopped)
  • 5 g (1 tsp) sweet paprika powder
  • 10 eggs
  • 200 ml (1/3) cup milk
  • 50 g (1/4 cup) parmesan cheese (grated)
  • 100 g (¼lb) Mixed salad leaves (to serve)


  1. Heat oil in a large heavy based skillet (20 to 22cm base) or a non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for about 5 minutes until onion is soft. Add bell pepper, potato and paprika powder. Cook, stirring occasionally, for 3 to 4 minutes until potato is tender.
  2. Preheat grill to medium. Whisk eggs, Parmesan and milk in a bowl. Season with salt and pepper.
  3. Pour egg mixture over potato mixture add parsley. Tilt pan to distribute egg mixture evenly. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny).
  4. Place under grill. Cook for 4 to 5 minutes or until just set and light golden. Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges. Serve with salad leaves. You may also like to try adding some chopped chorizo sausage to this recipe.

Further Information

Yield 4

Preparation Time is approxmiately 30 minutes.

Cooking Time is approxmiately 25 minutes.

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