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Spanish Tortilla with Tomatoes and Chickpeas
5 from 3 votes

Spanish Tortilla with Tomatoes and Chickpeas

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

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

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

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

Notes