Discover the vibrant flavors of Spain with our delightful Spanish Tortilla de Colores! This savory baked omelette is not just a feast for the eyes but also a delicious way to enjoy a medley of fresh vegetables. Imagine fluffy eggs enveloping tender potatoes, sweet bell peppers, and zucchini, all baked to perfection for a dish that’s as nutritious as it is satisfying. Perfect for brunch, lunch, or even a light dinner, this recipe will quickly become a favorite in your culinary repertoire. Ready to impress your family and friends with a slice of this colorful delight? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 6 large eggs
- 2 medium potatoes, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Begin by preparing all your ingredients. Dice the two medium potatoes, bell pepper, and zucchini into small, uniform pieces to ensure even cooking.
- In a large skillet, heat a generous amount of olive oil over medium heat. You’ll want enough oil to cover the bottom of the pan, as this will help in frying the potatoes.
- Add the diced potatoes to the skillet and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and lightly golden. If needed, add more olive oil to prevent sticking.
- Once the potatoes are cooked, add the diced bell pepper and zucchini to the skillet. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
- While the vegetables are cooking, crack the 6 large eggs into a mixing bowl. Whisk them together until well combined, and season with a pinch of salt and pepper.
- Once the vegetables are cooked, remove the skillet from the heat and let it cool for a minute. Then, pour the whisked eggs over the vegetable mixture in the skillet, ensuring everything is evenly coated.
- Preheat your oven to 350°F (175°C). If your skillet is oven-safe, you can directly transfer it to the oven. If not, pour the mixture into a greased baking dish.
- Bake the tortilla in the preheated oven for about 15-20 minutes, or until the eggs are set and the top is lightly golden. You can check for doneness by inserting a knife in the center; it should come out clean.
- Once cooked, remove the tortilla from the oven and let it cool for a few minutes. This will make it easier to slice.
- Cut the Spanish tortilla into wedges and serve warm or at room temperature. It pairs wonderfully with a side salad or crusty bread.
- Enjoy your colorful and savory Spanish Tortilla de Colores!
Tips
- Prep Ahead: To save time, you can dice the vegetables and potatoes the night before and store them in the refrigerator. This way, you can quickly assemble your tortilla when you're ready to cook.
- Oil Temperature: Make sure the olive oil is hot before adding the potatoes. This helps achieve that perfect golden color and crispy texture.
- Uniform Dicing: Cut your vegetables into uniform pieces to ensure they cook evenly. This will enhance the overall texture of your tortilla.
- Oven Safety: If your skillet isn’t oven-safe, don’t worry! Just transfer the mixture to a greased baking dish before baking.
- Check for Doneness: Use a knife to check if the center is set. If it comes out clean, your tortilla is ready to be enjoyed!
- Serving Suggestions: This dish is fantastic warm, but it can also be served at room temperature. Pair it with a refreshing side salad or some crusty bread for a complete meal.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 280mg
