This is an adaptation of a great Spanish dish that’s healthy in it’s original form or super healthy this recipe. The Spanish tortilla has a different version depending on what part of Spain you’re in. In Galicia, it’s just eggs, potatoes, and maybe onions.
Here’s a low carb version or a full meal version if you add potatoes. You’ll need…
- 4 eggs
- 1 tomato
- Half a red bell pepper
- Half a small courgette
- 1 tablespoon of olive oil
For a more authentic version, you can also add…
- 1 large potato
- Half an onion
- Cut the vegetables into small slices.
- If you choose the authentic version, fry the onions first, then add the potatoes.
- If you go for my version, fry the peppers for a couple of minutes before adding the courgettes and tomatoes.
- Whisk the eggs until fluffy and add to the vegetables.
- Leave for a few minutes until the bottom is solid. I recommend checking this by sliding a fork down the edge. If it comes away from the pan without breaking, then it’s ready to flip.
- Use a smooth-edged plate to flip the tortilla onto, then slide the uncooked side back into the pan.
- Leave a few more minutes until the whole tortilla moves as one. Double check the inside since it tends to be a a little on the runny side, which is fine if the rest is cooked.
- Cut into 4/6 triangles.
I hope you enjoy this variation on a fantastic Spanish dish. He taught me the more authentic version, but adding the vegetables was my addition, also popular in various parts of Spain.