Tortilla de Verduras — Extra-Veg Spanish Tortilla
A high-veg Spanish tortilla where potato shares the pan with spinach, pepper and courgette for a fibre-rich brunch.
Best for high protein · vegetable-forward
The classic tortilla española is mostly potato and egg — comforting, but heavy on starch. This version keeps the silky, just-set middle and golden crust but cuts the potato back and loads in courgette, red pepper and a generous handful of spinach, so half the pan is vegetables. Six eggs bind it into a proper high-protein brunch that slices clean and holds together for the fridge. Cooked slowly in olive oil and flipped once, no oven required.
Ingredients
- 300 g Waxy potatoes , peeled, sliced 3 mm thick
- 200 g Courgette , halved and sliced thin
- 150 g Red pepper , diced
- 150 g onion , thinly sliced
- 80 g baby spinach
- 6 large eggs , large
- 45 ml olive oil
- 2 garlic cloves , cloves, minced
- 4 g fine sea salt
- 2 g smoked paprika (optional – can be omitted)
Instructions
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1
Heat most of the olive oil in a 24 cm non-stick pan over medium-low. Add the potatoes and onion with a pinch of salt and cook gently, stirring now and then, until the potato is tender but not coloured — it should give easily to a knife. Don't rush this; low heat keeps them soft, not fried.
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2
Push in the courgette, red pepper and garlic and cook until the courgette softens and any liquid cooks off. Add the spinach in handfuls and stir just until wilted, then take the pan off the heat and let the mix cool for a few minutes so it doesn't scramble the eggs.
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3
Beat the eggs with the remaining salt and the paprika. Fold in the warm vegetables, then wipe out the pan, add the last of the olive oil and set over medium heat. Pour in the mixture, spread it level, and cook until the edges set and the base is golden, loosening it with a spatula.
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4
Slide the tortilla onto a plate, invert the pan over it and flip the whole thing back in to cook the second side. Cook another few minutes until just set — the centre should stay slightly soft. Rest 5 minutes before slicing into wedges; serve warm or at room temperature.