Spanish tortilla

Create this deliciously simple Spanish tortilla recipe for a speedy weeknight dinner or weekend brunch. Serve with salad and a splash or two of hot sauce if you like a little extra heat!

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
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This recipe first appeared in Woman's Day.
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  • 1 1/2 tablespoon olive oil
  • 400 gram potatoes, peeled, cubed
  • 125 gram smoked chorizo, chopped
  • 1 red capsicum, seeded, chopped
  • 1 quantity frittata mixture
  • 3 slice stale bread, torn into croutons
  • 1/2 cup grated tasty cheese
  • salad to serve
Frittata mixture
  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup milk
  • 1/4 cup grated parmesan


  • 1
    Heat oil in a 28cm frying pan with an oven-proof handle on medium. Sauté potatoes for 6-8 minutes, stirring often. Add chorizo and capsicum, then fry for 4-5 minutes until chorizo is golden brown. Reduce heat to low. Pour in frittata mixture.
  • 2
    Cook for 8-10 minutes until set around the sides and base. Preheat grill to hot.
  • 3
    Scatter bread and cheese over tortilla. Place under grill, on middle shelf, for 4-5 minutes until just set in the centre and croutons are golden. (You could also prepare up to Step 2, then cook in a moderate oven, 180°C, for 30-35 minutes.) Serve with salad.
Frittata mixture
  • 4
    In a bowl, whisk all the ingredients together. Season to taste.