Technique

Spanish Tortilla with Tomatoes and Chickpeas

Tortilla is a traditional Spanish dish—a thick and savory omelet made with potatoes that is very popular as a breakfast and lunch food in Spain.

By the Technique desk · Spain · 2 min ·

It’s ideal for a nutritious breakfast but also makes a great lunch when paired with a fresh salad. It slices well, making it perfect for taking to work or school. You can also customize it with additional ingredients of your choice.

For this Spanish tortilla recipe, I added tomatoes and chickpeas and baked it in the oven. It turned out super delicious!

Ingredients

6 eggs
2 grated or thinly sliced potatoes
80 g chickpeas
2-3 spring onions or green onions
2 tomatoes or 10-20 cherry tomatoes
salt
pepper to taste

Optional:

sesame seeds for the topping
greens for garnishing

Instructions

Preheat the oven to 180ºC/356°F.
In a bowl, mix the grated or sliced potatoes with the eggs, just as you would for any omelet.
Add the finely chopped onion and chickpeas, and season with salt and pepper to taste.
Pour the mixture into a baking pan lined with parchment paper.
Add diced tomatoes or whole cherry tomatoes.
You can also sprinkle sesame seeds on top.
Bake for 30-35 minutes at 180ºC/356°F or until the tortilla is firm and has a golden crust.
Garnish with fresh basil leaves before serving. Buen provecho!