Parmesan, Baby Capsicum, Spinach & Potato Tortilla

This Spanish omelette is light and easy Friday evening meal for the family.




500g potatoes
1 medium onion
6 eggs
6 baby caps

1 cup vegetable stock
½ cup parmesan
½ bunch English spinach sliced finely
2 tbsp olive oil
1 tbsp parsley, finely chopped
Salt and freshly ground black pepper


Line a baking tray with baking paper and place sliced on tray, drizzle with olive oil, salt and pepper and mix with your hands to ensure good coverage. Roast for 15-20 minutes. Leave to cool.

Peel and thinly slice potatoes and onions. Whisk together eggs with ¼ cup milk and mix through parmesan. Pan fry onions in a little olive oil in a large non-stick fry pan for 3-4 minutes. Add potatoes, spinach and stock and simmer for 8-10 minutes over a low heat until potatoes are easily pierced with a knife and all stock
has been reduced. Add a little water if stock is reducing too fast. Pour over seasoned egg mixture. Place sliced roasted baby caps decoratively on top 
and as soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes. You can finish cooking the top under a hot grill and either serve straight from the pan or, using a rubber spatula, move all around the edges
of the tortilla to make sure it will slide from pan and out onto a plate. Serve warm or at room temperature. Garnish with chopped parsley.

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