Spanish tortilla with chickpeas and red pepper

Spanish tortilla with chickpeas and red pepper: a vegetarian pan dish with egg, potatoes, onion and smoked paprika – juicy, well seasoned and easy for every day.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 22 g
• Fat: 22 g
• Carbs: 24 g

Ingredients

• 6 organic eggs
• 200 g cooked chickpeas
• 400 g waxy potatoes
• 1 onion
• 3 tbsp olive oil
• 1 red pepper
• 1 tsp smoked paprika
• 1 tsp sweet paprika
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · sieve · spatula

1. Peel the potatoes and cut into thin slices. Cut the onion into thin half rings and the red pepper into strips. Drain the chickpeas, pat dry and mix with the sweet paprika and a pinch of the smoked paprika.
2. Heat the olive oil in a large ovenproof frying pan and fry the potatoes over a medium heat until soft and lightly golden brown. Turn them now and then so they cook evenly.
3. Add the onion, pepper and chickpeas to the pan and fry until the veg softens and the chickpeas are slightly crispy.
4. Whisk the eggs with the smoked paprika, salt and pepper. Pour the egg mixture over the potatoes, veg and chickpeas and let it set over a low heat until the underside is firm.
5. Put the pan under the grill for 2–3 min, until the top is set and lightly golden brown. Then leave the tortilla to rest for a few minutes.
6. To serve, turn the tortilla out onto a plate, cut into pieces and enjoy warm or cold.

Good to know

A tortilla like this is simple, honest and properly cosy. Golden brown outside, still slightly juicy inside – that's just how it should be.

Swaps

Chickpeas → white beans (milder, creamier), potatoes → sweet potatoes (provide beta-carotene), chickpeas → fried mushrooms, olive oil → ghee (heat-stable; contains milk)

Allergens

Contains egg. For children, keep the seasoning on the mild side, and in pregnancy let the tortilla set completely.

Dairy-free recipes