Spanish Omelette (Tortilla Espanola)
A classic, cost effective tapas dish the whole family can enjoy. This is also perfect for picnics and packed lunches. If you are serving for baby-led weaning ensure to slice into thin strips or small chunks (as age appropriate). This is a slightly less traditional take on a Spanish Omelette but hopefully a crowd-pleaser nonetheless!
Serves: 4-6
Prep: 5-10 Mins
Cooking Time: 25 Mins
Ready In: 35 Mins
- 350g Potatoes
- 4 Eggs
- Black Pepper
- Optional: 1 Tbsp Chives, chopped
- Dice the potatoes into ~1cm cubes
- Steam the potatoes for about 5 minutes.
- Line a pie dish with greaseproof paper, then tip in the potatoes.
- Whisk the eggs with some cracked pepper and an optional tbsp of chopped chives (for older kids and adults you may want to add salt at this point but I would leave it out for small kids).
- Bake at 180C Fan/200C/Gas 6 for 20-25 minutes, or until golden brown and cooked through.
- Remove from the oven and leave to cool completely before slicing into squares and serving.
Method
- Dice the potatoes into ~1cm cubes
- Steam the potatoes for about 5 minutes.
- Line a pie dish with greaseproof paper, then tip in the potatoes.
- Whisk the eggs with some cracked pepper and an optional tbsp of chopped chives (for older kids and adults you may want to add salt at this point but I would leave it out for small kids).
- Bake at 180C Fan/200C/Gas 6 for 20-25 minutes, or until golden brown and cooked through.
- Remove from the oven and leave to cool completely before slicing into squares and serving.
Ingredients
- 350g Potatoes
- 4 Eggs
- Black Pepper
- Optional: 1 Tbsp Chives, chopped
Additional Information
Chives are not a traditional ingredient and completely optional of you don't want to add them- you could also use parsley too if you prefer. You could add some lightly fried onion to this when you tip in the eggs.
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