Spanish tortilla


Preparation 30 minutes

This recipe for tortillas is intended as a lunch dish. Spanish tortillas are easy to make and easily digestible thanks to the peppers.

  • Wash the peppers and cut them in half, remove the seeds and cut the peppers into chunks.
  • Peel the potatoes and cut them into 1 cm chunks.
  • Peel the onion and cut it into thin slices.
  • Heat the oil in the frying pan and fry the potatoes, peppers and onion in it for about 10 minutes on a low heat without browning.
  • Sprinkle the vegetables with sea salt whilst doing this. Drain the vegetables in a colander.
  • Beat the eggs until foaming, add salt to taste and mix the vegetables into the egg mixture.
  • Heat 3 tablespoons of fresh oil in the frying pan and brown the vegetable and egg mixture on one side in the oil on a low heat.
  • Turn the tortilla over and fry the other side on a low heat until browned and cooked.
  • Cut the tortilla into slices and season with sea salt.
  • Delicious with salad and bread.