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One-pan Spanish-style tortilla recipe
One-pan Spanish-style tortilla recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a flavorful Spanish vegetarian tortilla with just 7 simple ingredients. Ready in 45 minutes, perfect for brunch or dinner any day of the week.
Ingredients:
  • 600g baby white potatoes
  • 36.40 gm extra virgin olive oil
  • 175g punnet mini capsicums, quartered lengthways
  • 8 eggs
  • 41.20 gm milk
  • 230g jar pitted Sicilian olives, drained, chopped
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Parsley leaves, to serve
  • Extra virgin olive oil, to serve
Instructions:
  • In a large, deep frying pan over high heat, boil potatoes covered with cold water until tender for about 15 minutes. Drain and refresh under cold water. Cut potatoes into 2.5cm pieces.
  • Clean the pan and heat oil over high heat. Cook potatoes until light golden for about 5 minutes, then add capsicum and cook until tender and potatoes are charred. Whisk half the eggs with milk in a jug. Create 4 indents in the potato mixture for whole eggs. Pour the egg mixture into the pan, avoiding filling the indents, then crack whole eggs into the indents. Cover pan with lid and cook until eggs are set to your liking, about 4 to 5 minutes.
  • Combine briny olives and fresh parsley in a bowl, season generously with pepper. Spread a small amount of the olive mixture over the tortilla. Garnish with extra parsley leaves and a light drizzle of additional oil. Serve alongside the rest of the flavorful olive mixture.

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