Spanische Tortilla Rezept I Tortilla de patates I Gemüse Tortilla

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more budget-friendly.

onions

🥗Healthier: shallots

💰Cheaper: leeks

Shallots add a milder flavor while leeks are often less expensive.

Peel and thinly slice 2 potatoes.

Slice 1 zucchini into thin rounds.

Chop 1 red bell pepper into small pieces.

Chop 1 large onion.

Chop 1 clove of garlic.

Fry the sliced potatoes in a little oil until they are nicely browned.

In a separate pan, sauté the onions and garlic until they are golden.

Add the chopped red bell pepper to the sautéed onions and garlic, cooking until well combined.

Once the potatoes are nicely fried, add the zucchini and frozen peas.

Season the mixture with salt and remove excess oil by draining it through a sieve.

In a bowl, whisk together 5 eggs, 50 ml of milk, and salt.

Mix the drained vegetable mixture into the egg mixture.

Heat a non-stick pan with a little oil and pour in the egg and vegetable mixture, cooking on low heat until the bottom is golden brown.

Carefully flip the tortilla using a plate to cook the other side until golden brown.

Press down with a spoon to check if it is set and not wobbly.

Let the tortilla cool for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens