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Spanish Tortilla


Potatoes — 100 g
Olive oil — 60 ml.
Sweet red pepper — ½ units.
Sweet green pepper — ½ units.
Garlic — 3 cloves
Salt — 1 tsp
Black pepper — ¼ teaspoon
Tomatoes — 200g
Frozen corn — 100 g
Eggs — 4 pcs.
Parsley — 20 g


1.Ochistite potatoes and cut into slices. Colorful peppers remove seeds, cut into cubes
2. Add to the pan pepper, chopped garlic, salt and pepper
3.Esche 5 minutes, add the diced tomatoes and corn

4. In a separate bowl, lightly beat the eggs with a fork chopped herbs and salt
5. When the potato is tender, pour the eggs into the pan
6.Dalee put in a hot oven (200 degrees) for a few minutes, or fry on the stove over low heat. Serve hot or cold.spanish-tortilla