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Spanish corn tortilla recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Whip up a quick and tasty gluten-free, vegetarian Spanish omelette for a delicious dinner option! Ready in under an hour.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, halved, thinly sliced
  • 700g sebago potatoes, peeled, very thinly sliced
  • 260g jar chargrilled capsicum, drained, chopped
  • 420g can corn kernels, drained
  • 1.25 gm sweet paprika
  • 8 eggs, lightly beaten
  • 62.50 ml pimento-stuffed olives
  • 82.50 ml fresh flat-leaf parsley leaves
  • 77.55 gm sour cream
Instructions:
  • In a large flameproof frying pan, heat oil over medium heat. Cook onion and potato, turning occasionally, for 15 minutes until potato is tender. Transfer to a large heatproof bowl. Add capsicum, corn, garlic, and paprika. Toss to combine and let cool for 5 minutes.
  • Drizzle the beaten egg over the potato mixture and gently mix until combined. Transfer the potato mixture into the pan, making sure to pour in any leftover egg mixture.
  • Heat a pan over medium-low heat, allowing the mixture to cook undisturbed for 15 to 20 minutes until the base and edges are firm.
  • Preheat the grill while the pan is removed from heat and placed beneath it. Grill for 5 minutes, or until golden and set. Sprinkle with olives and parsley, then serve with sour cream.

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