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Tortilla with Potatoes and Vegetables

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Tortilla with Potatoes and Vegetables
Image: Yordanka Kovacheva
1 / 9
18 min.
35 min.
53 min.
"Wonderful tortilla with a bouquet of vegetables - a temptation for food lovers"


  • potatoes - 3 pcs. (medium/large)
  • onions - 1 onion (medium - sized)
  • fresh garlic - 4 stalks
  • asparagus - 4 pcs. (green)
  • green peppers - 1 pc.
  • spinach - 1 full handful
  • eggs - 5 pcs.
  • salt - by taste
  • olive oil - for frying

How to cook

Clean, peel and cut the potatoes and onions into thin slices.

The asparagus and fresh garlic are cut into 1/2 cm pieces and the pepper and spinach are chopped into bulky pieces.

Heat olive oil in a pan with a non-stick coating (diameter 22-23 cm) and on low to moderate heat with two pinches of salt, fry all of the vegetables (without the spinach, which you add at the end), until it softens and aquires a light color.

Stir them periodically, so that they do not stick, without worrying, that some of the potatoes will break.

Strain the fat and save it and leave the vegetables to cool.

Beat the eggs with two pinches of salt and pour them over the vegetables, by stirring well.

Place the pan back onto the heat (moderate) and add very little of the fat, which you set aside. Pour the tortilla mixture, by leveling it out.

Leave it to cook, until you see, that the eggs turn white at the edges. Then with a spatula lift slightly on one side to see the color on the bottom.

If it is golden and the top is still too liquid, reduce the heat by one or two degrees and cover with a lid for one or two minutes. You don't have to wait for it to harden completely, in order for the tortilla to be juicy.

Turn it onto a plate larger than the diameter of the pan. It is possible to be runny, so work with it quickly and immediately slide it back to bake on the other side for a short time. You can put a little more fat in advance to make sure it doesn't stick.

Increase the heat and after two minutes remove the pan from the heat. Leave the tortilla in it for another two minutes and then transfer it into a plate.

If you prefer it juicier inside and with slightly runny eggs, then skip the last step.

A very juicy spanish tortilla is also achieved by baking it over high heat on both sides, so the egg remains slightly runny on the inside, but not raw. For this method, however, you need skill and practice to turn it, since it could easily fall apart.

The tortilla is very tasty in all ways and with this bouquet of vegetables it is absolutely divine!

The Potato and Vegetable Tortilla is ready.


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