Spanish Tortilla

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The word tortilla in Spanish denotes two different classes of foods, one basically an omelet which may have added ingredients, the other a flat thin cake of maize or wheat flour. In English, the Spanish word is used sometimes specifically for the Spanish tortilla de patatas (but not for omelets in general),

Have dinner on the table in 30 minutes with this simple and tasty Spanish tortilla recipe.


1 tablespoon 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
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon sweet paprika
6 eggs
1/3 cup milk
1/4 cup finely grated parmesan cheese
Mixed salad leaves, to serve


Step 1 – Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 5 to 6 minutes or until onion has softened. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown.
Step 2 – Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.
Step 3 – Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. 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).
Step 4 – Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges. Serve with salad leaves.

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About Shelly

I'm a full time mom and a part-time blogger. I write about what i like and what i do everyday, cooking. hope you enjoy all my recipes!

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