Spanish Tortilla with Tomatoes and Chickpeas
Tortilla is a traditional Spanish dish—a thick and savory omelet made with potatoes that is very popular as a breakfast and lunch food in Spain. It’s ideal for a nutritious breakfast but also makes a great lunch when paired with a fresh salad.
It slices well, making it perfect for taking to work or school. You can also customize it with additional ingredients of your choice.
For this Spanish tortilla recipe, I added tomatoes and chickpeas and baked it in the oven. It turned out super delicious!
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.
Ingredients
- 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
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
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