Spanish Vegetable Tortilla Recipe

Spanish Vegetable Tortilla is a crunchy breakfast recipe for the whole family. Learn how to make/prepare Spanish Vegetable Tortilla by following this easy recipe.
Spanish Vegetable Tortilla Recipe
Preparation Time 15 Minutes
Cooking Time 30 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 6
  • 150 g Peas (fresh or frozen)
  • 250 g Broccoli Florets
  • 6 Eggs
  • 350 g Potatoes (peeled and cubed)
  • 100 g Onion (finely chopped)
  • Salt and Pepper
How to make Spanish Vegetable Tortilla:
  • To begin with, bring a saucepan full of water to boil and add the peas to boil them.
  • If you are using frozen peas, you will have to let them thaw first and then boil them.
  • Using a wire sieve, transfer the peas into a bowl of cold water, when they are tender.
  • Similarly boil the broccoli and strain it into the same bowl.
  • Heat about 4 tbsp of oil in a frying pan and when it heats up, add the potatoes and onions.
  • Let them cook, while stirring from time to time. When done, set them aside to cool.
  • Break all the eggs in a large bowl and add salt and pepper and whisk it lightly.
  • Add the vegetable into it, slowly.
  • Heat the remaining bit of oil in the frying pan and pour in the egg mixture.
  • Reduce the heat and cook for about 25 minutes.
  • Bring it onto a plate, when the top is set and underside is golden brown.
  • Place a second plate on top and invert both of them together.
  • Put the tortilla back into the pan and let it fry for another few minutes, till it is golden brown too.
  • Bring it on to the serving platter and cut into wedges.
  • Serve hot.