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Spanish-Style Potato, Pepper and Chickpea Tortilla with Rocket Salad

Name: Spanish-Style Potato, Pepper and Chickpea Tortilla with Rocket Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 400g Baking potatoes cut into 1 cm cubes; 5 Egg beaten; 240g Chickpeas drained and rinsed; 1 Red pepper deseeded and diced; 1 Onion finely sliced; 1 tsp Sweet paprika; 2 tbsp Cooking oil divided; 2 pinches Salt divided; 1 pinch Black pepper freshly ground; 200g Cherry tomatoes halved; 50g Rocket; 1 tbsp Lemon juice juiced

A substantial, oven-finished potato tortilla packed with sweet pepper, chickpeas and paprika, served with a fresh lemony tomato and rocket salad.

Created by James Brunwin

British-inspiredDairy-freeGluten-free

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Servings

2

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Ingredient amounts update below

Servings

1–12 servings

2

Estimated nutrition per serving

Calories: 633 kcal
Protein: 31.5g
Carbs: 72.4g
Fat: 25.8g

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High fibre

High protein

Under 45 minutes

Vegetarian

Prep: 15 min
Cook: 30 min
Total: 45 min

Difficulty

easy

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For 2

Ingredients

Tortilla

400g, cut into 1 cm cubes
5, beaten
240g, drained and rinsed
1, deseeded and diced
1, finely sliced
1 tsp
2 tbsp, divided
2 pinches, divided
1 pinch, freshly ground

Rocket salad

200g, halved
50g
1 tbsp, juiced

Get everything ready

Preparation

1
Heat the grill
Heat the grill to high. Put the potatoes in a microwave-safe bowl with 1 tablespoon of water, cover loosely and microwave on high until just tender. Drain well.
Timer available in cooking mode · 8 min
2
Prepare the egg mixture
In a large bowl, beat the eggs with the paprika, black pepper and 1 pinch of salt. Stir in the drained chickpeas.
3
Make the salad
Toss the cherry tomatoes and rocket with the lemon juice, 1 tablespoon of oil and the remaining pinch of salt. Set aside.

Step by step

Cooking

1
Soften the vegetables
Heat the remaining oil in a 20 cm ovenproof non-stick frying pan over medium heat. Fry the onion and red pepper until softened, stirring often.
Timer available in cooking mode · 8 min
2
Cook the tortilla base

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Add the potatoes to the pan and stir gently for 2 minutes. Spread everything into an even layer, then pour over the egg and chickpea mixture. Cook over a low heat until the base is set and the edges are beginning to firm.

Timer available in cooking mode · 8 min

3

Grill until golden

Place the pan under the hot grill and cook until the top is puffed, golden and fully set in the centre. Take care with the hot handle.

Timer available in cooking mode · 5 min

4

Rest and serve

Rest the tortilla for 3 minutes, then slide onto a board and cut into wedges. Divide between plates with the tomato and rocket salad.

Timer available in cooking mode · 3 min

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Spanish-Style Potato, Pepper and Chickpea Tortilla with Rocket Salad

Ingredients

Tortilla

Rocket salad

Preparation

Heat the grill

Prepare the egg mixture

Make the salad

Cooking

Soften the vegetables

Cook the tortilla base

Cooked this meal?

Best recipe matches

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Grill until golden

Rest and serve