The first post of a brand new year and it’s ‘Time For Tortilla’. But before I go into the recipe, I just wanted to say thank you for all the happy new year wishes on the previous post, they were lovely to receive, read and share.

Without further ado – couldn’t you just enjoy a slice of Spanish green pepper tortilla – the recipe and details are underneath the photograph!


To some this is Tortilla to others it is Spanish omelette which is the English name for a traditional dish from Spanish cuisine called tortilla española or tortilla de patatas. (These dishes are unrelated to the maize or wheat tortilla of Mexico and neighbouring countries).
The Spanish tortilla (tortilla de patatas) is widely eaten in Spain and some Spanish-speaking countries, and there are numerous regional variations.
The tortilla may be eaten hot or cold; it is commonly served as a tapa or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks; a large tortilla can be cut into triangular portions (pincho de tortilla).
The first reference to the tortilla in Spanish is found in a Navarrese document, in 1817.
According to legend, during the siege of Bilbao, General Tomás de Zumalacárregui created the “tortilla de patatas” as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army.
However there are many tales about this dish … including a very large tortilla which was made by twelve chefs in Vitoria, Spain in 2014, claiming to be a record … it was 5 m (16 ft) in diameter.

There are many additions you can add to the base ingredients including green peppers like this recipe suggestion below.
Serves Four
6-8tbsp olive oil
1 onion, peeled and finely sliced
5 green peppers, seeded and finely chopped
2 garlic cloves, finely sliced
6 eggs

Heat the olive oil in a pan and add the onion. Cook very slowly with a pinch of salt until deep gold – about 30 minutes – stirring every so often. Drain, reserving the oil, then pour the oil back into the pan and add the peppers and garlic. Fry for 5-10 minutes until completely tender.

Whisk together the eggs and a little seasoning in a large bowl, then add the onions, peppers and garlic, again reserving the oil.

Put a large frying pan on the heat and add the reserved oil. When nearly smoking, carefully pour in the tortilla mixture, shaking the pan slightly to ensure it is evenly spread. Reduce the heat and cook for about five minutes until the underside is golden-brown.

Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate.

Add a little extra oil into the pan then slide the tortilla back into the pan and cook for another 3-5 minutes, until the centre is set. Slide back on to the plate and leave to cool for a few minutes.

Each serving contains
Carbohydrate 8.4g Protein 13g Fibre 4.4g Fat 29.4g
Original recipe from here

I hope you may enjoy this recipe idea – but look out for Time For Tortilla Part Two – coming soon!

You will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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