This vibrant vegetable Spanish tortilla is tortilla española's cheerful cousin, folding potato, carrot, peas, and roasted pimientos into the golden egg cake. Every slice comes out confetti-colored, and the vegetables make it hearty enough to be the whole meal.
Looking for a show-stopping brunch dish or a simple, satisfying weeknight meal? Meet my vibrant Vegetable Spanish Tortilla! This isn’t your average omelette; it’s a hearty, sliceable Spanish classic, packed with tender potatoes, sweet carrots, peas, and roasted pimientos. It’s a rainbow on a plate and a flavor explosion in every bite. Perfect for serving warm, at room temperature, or even chilled, this Tortilla Española is as versatile as it is delicious.
Ingredients
• Serves 3-4
• 1 small potato, about 1/2 cup / 120g (4.2 oz), finely diced
• ½ medium onion, about 1/2 cup / 75g (2.65 oz), chopped
• 2½ tablespoons / 37ml (1.3 fl oz) extra virgin olive oil
• 1 medium carrot, about 1/2 cup / 65g, finely diced
• ½ cup / 75g (2.65 oz) shelled peas, fresh or frozen
• ½ cup / 75g (2.65 oz) diced roasted pimiento peppers, drained
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 5 large eggs
Instructions
1. Heat the olive oil in a 9- or 10-inch non-stick pan over medium heat. Add the diced potato and chopped onion, stirring often. Cook for about 5-7 minutes until they begin to soften.
2. Add the diced carrot to the pan. Continue to sauté, stirring occasionally, for another 8-10 minutes, or until the potatoes are tender and lightly golden.
3. Stir in the peas, diced pimiento, and minced garlic. Cook for 2 minutes more until the garlic is fragrant. Season the vegetable mixture generously with salt and pepper.
4. In a large bowl, lightly beat the eggs with a pinch of salt and pepper. Pour the cooked vegetable mixture into the eggs and stir to combine.
5. Pour the entire egg and vegetable mixture back into the pan. Shake the pan gently to distribute everything evenly. Reduce the heat to very low, cover the pan, and cook for about 10 minutes, or until the edges are set and the center is mostly firm.
6. Loosen the edges of the tortilla with a spatula. Place a large plate (larger than the pan) upside down over the pan. With one hand on the pan handle and the other firmly on the plate, quickly and confidently flip the pan over. The tortilla should land on the plate.
7. Gently slide the tortilla, uncooked side down, back into the pan. Cook for another 3-5 minutes to brown the other side.
8. Slide the finished tortilla onto a serving platter. Let it rest for a few minutes before cutting into wedges to serve. It’s delicious warm or at room temperature.
Nutritional Information
• Estimated values per serving (if serving 4)
• Calories: 280 kcal
• Protein: 15g
• Carbohydrates: 18g
• Fat: 16g
• Fiber: 4g
Pro Tips
• A good quality non-stick pan is your best friend for this recipe. It ensures the tortilla won’t stick, making the final flip much easier.
• Cook the potatoes and vegetables over medium-low heat. This slow and steady approach ensures they become perfectly tender without burning before they’re cooked through.
• For a clean, confident flip, use a plate that is slightly larger than your pan. Perform the flip quickly and decisively over a sink, just in case of any drips.
• Let the tortilla rest for at least 10 minutes before slicing. This allows it to set completely, resulting in cleaner, more stable wedges.
FAQ
Q: Is this vegetable Spanish tortilla a good source of protein
A: Yes, this tortilla is an excellent source of vegetarian protein. With 5 large eggs, each serving provides approximately 15g (0.53 oz) of protein, making it a satisfying and nutritious meal perfect for brunch or a light dinner.
Q: Can I use other vegetables in this Spanish tortilla
A: Absolutely! This recipe is very versatile. Feel free to substitute with other vegetables like finely chopped zucchini, spinach (wilted first), bell peppers, or mushrooms. Just ensure they are cooked until tender before combining with the egg mixture.
Q: How should I store leftover vegetable tortilla
A: Leftover tortilla can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious served cold, straight from the fridge, or you can gently reheat slices in a non-stick pan or in the microwave.
Q: Can I make this Spanish tortilla vegan
A: To make a vegan version, you would need to replace the eggs. A popular vegan substitute is a batter made from chickpea flour (gram flour) and water, seasoned with black salt (kala namak) for an ‘eggy’ flavor. The cooking process would be similar, pouring the batter over the cooked vegetables and cooking until firm.
More Recipes You’ll Love
- Homemade Thin and Crispy Veggie Pizza
- Tender and Flaky Yogurt Biscuits
- Spicy Tofu Sushi Rolls (Vegetarian)
Vibrant Vegetable Spanish Tortilla
Ingredients
Method
- Heat the olive oil in a 9- or 10-inch non-stick pan over medium heat.
- Add the diced potato and chopped onion, stirring often.
- Cook for about 5-7 minutes until they begin to soften.
- Add the diced carrot to the pan.
- Continue to sauté, stirring occasionally, for another 8-10 minutes, or until the potatoes are tender and lightly golden.
- Stir in the peas, diced pimiento, and minced garlic.
- Cook for 2 minutes more until the garlic is fragrant.
- Season the vegetable mixture generously with salt and pepper.
- In a large bowl, lightly beat the eggs with a pinch of salt and pepper.
- Pour the cooked vegetable mixture into the eggs and stir to combine.
- Pour the entire egg and vegetable mixture back into the pan. Shake the pan gently to distribute everything evenly.
- Reduce the heat to very low, cover the pan, and cook for about 10 minutes, or until the edges are set and the center is mostly firm.
- Loosen the edges of the tortilla with a spatula.
- Place a large plate (larger than the pan) upside down over the pan. With one hand on the pan handle and the other firmly on the plate, quickly and confidently flip the pan over. The tortilla should land on the plate.
- Gently slide the tortilla, uncooked side down, back into the pan.
- Cook for another 3-5 minutes to brown the other side.
- Slide the finished tortilla onto a serving platter.
- Let it rest for a few minutes before cutting into wedges to serve. It's delicious warm or at room temperature.
- Let the tortilla rest for at least 10 minutes before slicing. This allows it to set completely, resulting in cleaner, more stable wedges.
