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Spanish tortilla
Spanish tortilla
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Prep Time:
15 minutes
Cook Time:
23 minutes
Total Time:
38 minutes
Whip up a quick and delicious Spanish tortilla in just 30 minutes for dinner.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium red onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 4 rashers middle bacon, trimmed, chopped
  • 2 medium sebago potatoes, peeled, very thinly sliced
  • 1 medium red capsicum, cut into 2cm pieces
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 2.50 gm paprika
  • 6 eggs
  • 84.98 gm milk
  • 62.50 ml finely grated parmesan cheese
  • Mixed salad leaves, to serve
Instructions:
  • Start by heating oil in a 22cm heavy-based, non-stick frying pan over medium heat. Add onion, garlic, and bacon and cook until onion has softened, about 5 to 6 minutes. Then, add potato, capsicum, parsley, and paprika. Cook, stirring occasionally, until the potato is just tender and begins to brown, about 3 to 4 minutes.
  • Preheat the grill on medium heat. Combine eggs, milk, and parmesan in a bowl, then season with salt and pepper to taste.
  • Evenly pour the egg mixture over the potato mixture in the pan, and gently lift and tilt the pan to ensure even distribution. Reduce heat to low and cook for 6 to 8 minutes until the tortilla is almost set - the eggs should be set underneath but the surface should still be slightly runny.
  • 1. Grill until lightly golden and just set, about 4 to 5 minutes. Rest for 2 minutes, then gently flip onto a plate or cutting board. Cut into wedges and enjoy with fresh salad leaves.

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