Spanish Tortilla with Tomatoes and Chickpeas
User Reviews
5
3 reviews
Excellent
Spanish Tortilla with Tomatoes and Chickpeas
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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
- 6 egg
- 2 potato grated or thinly sliced
- 80 g chickpeas
- 2-3 spring onions or green onions
- 2 tomato or 10-20 cherry tomatoes
- salt
- black 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!
Notes
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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