Buy all ingredients right below the recipe
Ingredients
- 600 g waxy potatoes
- 1 onion
- 1 red bell pepper
- 1 yellow bell pepper
- 4 tomatoes
- 6 eggs
- 4 tbsp olive oil
- 35 g parsley (1/2 bunch)
- Salt
- Ground pepper
Wine Recommendation
- 1 bottle Bodegas Roda Sela 2017
Preparation
- 1Cut potatoes into wafer-thin slices, finely dice the onion. Cut bell peppers into bite-sized pieces.
- 2Fry potato slices in a large pan with olive oil for about 10 minutes. Then add diced onion and bell pepper pieces and season with salt and pepper.
- 3Preheat oven to 180 °C convection. Slice tomatoes and layer them over the fried potatoes. Wash, dry, and finely chop parsley leaves. Whisk eggs, salt, pepper, and parsley together and pour over the layered tomatoes.
- 4Finally, bake the Spanish tortilla in the oven at 180 °C convection for 15 to 20 minutes, then invert onto a plate and serve.
Tip
Do you still have vegetables in the fridge that urgently need to be eaten? With the Spanish tortilla, you can use almost all vegetable leftovers. Just see what your fridge has to offer.
