Discover the classic Spanish potato omelette, known as tortilla española—a hearty, thick omelette brimming with potatoes and fresh vegetables. This trusted recipe from our kitchen is perfect for using leftover veggies, delivering a budget-friendly, nutritious, and delicious meal the whole family loves.
Ingredients
100g mushrooms, quartered
2 celery sticks, sliced
200g cooked baby potatoes, diced
100g cherry tomatoes, halved
2 orange peppers, diced
1 garlic clove, pressed
1 red onion, chopped
1 tbsp oil
6 eggs
2 tbsp fresh parsley, finely chopped
50g grated mature cheese
Salt
Pepper
You'll also need: ovenproof pan (a springform pan works well too).
Preparation
1. Preheat the oven to 200°C. Chop all vegetables ahead and heat your ovenproof pan. Warm the oil and sauté the garlic and red onion for 2-3 minutes until fragrant.
2. Add the orange peppers and celery; cook for 4 minutes. Stir in the mushrooms and fry for another 2 minutes.
3. Mix in the cooked baby potatoes and cherry tomatoes; heat through for 1-2 minutes.
4. In a bowl, whisk the eggs with salt and pepper, then stir in the chopped parsley.
5. Evenly distribute the vegetables and potatoes in the pan. Pour the egg mixture over them, spreading it evenly. Top with grated cheese.
6. Transfer the pan to the preheated oven and bake for 10-12 minutes, until the eggs are set and the cheese is melted and golden.
7. Carefully remove the pan using oven mitts and slide the tortilla onto a large plate to cool slightly.
8. Serve with toasted bread as a light dinner, brunch, or snack—enjoy warm or at room temperature.
