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Vegetable Tortilla

90 MIN





  • ‎1kg 500g potatoes ‎
  • 3 zucchini
  • 1 large bell pepper
  • 1 onion, sliced
  • A clove of garlic‎
  • 7 eggs
  • Oil for frying
  • Salt, pepper
  • ‎A tablespoon of ‎Fleurial margarine


  • Peel the potatoes and cut them into thin slices.‎
  • Wash and cut the zucchini into rounds. ‎
  • Cut the peppers in half and then into slightly wide strips. ‎
  • In a pan, heat the oil and add the garlic clove. ‎
  • Cook the potatoes in hot oil. ‎
  • Once the potatoes are cooked and not browned, remove them from the heat and drain them well. ‎
  • Then fry the courgettes in hot oil. Remove them from the cooking before they are golden then drain them well.
  • In a frying pan, heat a little oil and a tablespoon of margarine and brown the red peppers with the onions.
  • In a salad bowl, whisk the eggs, salt and pepper, then add the potato, the zucchini as well as the peppers and onions to the eggs and mix everything well. ‎
  • In a frying pan put about 2 or 3 tablespoons of oil, let it heat up, then pour the preparation into the frying pan. Stir the mixture starting from the center of the pan as if making scrambled eggs. ‎
  • Cook, covering the pan. Occasionally stir the inside of the tortilla, letting the edges cook. ‎
  • When the outside begins to brown, slide the tortilla onto a plate and return it to the pan on the other uncooked side. ‎
  • Let the tortilla cook on the other side, folding the edges inwards for even cooking. ‎


  • In addition to potatoes, you can use any vegetable from your fridge, even cooked.
  • For more lightness, add liquid cream with the eggs.
  • You can bake the tortilla in the oven in a round pan.