Tortilla de verduras – Spanish courgette and pepper omelette
A juicy Spanish omelette of courgette, onion and peppers softened in olive oil, a light summer supper with a tomato salad. It is also made with spinach, or as tortilla paisana with potato, peas and pepper.
- 40 minTime
- 34 minHands-on
- 4Portions
- ≈ €1.25per portion
- 430kcal per portion
Ingredients for 4 portions
- 1Courgette, finely diced
- 1Yellow onion, chopped
- 1Italian green pepper, chopped
- 1Bell pepper, red, chopped
- 4 tbspOlive oil, for the vegetables
- to tasteSalt
- 8Eggs
- 1 tbspOlive oil, for the omelette
On the side
- 4Tomatoes, in wedges
- 2 tbspOlive oil, for the salad
Method
- Wash the courgette and cut it into small dice, skin on. Chop the onion and both peppers.
- Heat the oil in a non-stick frying pan of about 24 cm and soften the onion and peppers over a medium heat for 8 minutes.
- Add the courgette, season with salt and cook for 10 minutes over a medium heat, stirring now and then, until tender and the liquid has cooked off.
- Meanwhile, cut the tomatoes into wedges, arrange them on a plate and dress them with salt and the olive oil.
- Beat the eggs with a pinch of salt in a large bowl and stir in the vegetables.
- Wipe out the pan, heat the oil over a medium heat and pour in the egg mixture. Cook for 4–5 minutes, shaking the pan now and then, until the edges have set.
- Turn the omelette over using a plate and cook for another 2–3 minutes on the other side, until golden outside but still juicy inside.
- Cut the omelette into wedges and serve warm with the tomato salad.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
