Spanish Tortilla with Tomatoes and Chickpeas

Name: Spanish Tortilla with Tomatoes and Chickpeas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 servings
Ingredients: 6 eggs; 2 grated or thinly sliced potatoes; 80 g chickpeas; 2-3 spring onions; 2 tomatoes; salt; pepper; sesame seeds; greens

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5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
8 servings
Course
Side Dish, Appetizer
Cuisine
Mexican

Spanish Tortilla with Tomatoes and Chickpeas

Iris Warren

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This traditional Spanish tortilla makes for an excellent nutritious breakfast, brunch or lunch and it pairs well with a fresh salad.

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Ingredients

Servings

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

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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!