Spanish tortilla with chickpeas (Vegetarian)

Spanish tortilla with chickpeas (Vegetarian)

Veggie 90 Day Plan Friendly

I love an omelette but sometimes I want one that’s got a little more oomph to it and for a change I don’t mean adding loads of chillies to it.  This time I added some new potatoes that I boiled the night before along with some chickpeas that were in the fridge just chillin.  The end result was just delicious and so easy to make too!

Ingredients for 1 serving

3 eggs, medium
70g chickpeas, drained
40g onion, finely sliced
70g peppers, cut into cubes
5g fresh coriander
6g olive oil
130g new potatoes, boiled and cut in half
100g mixed salad leaves
35g reduced fat sour cream
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Pre-heat your oven to 190°C fan/400°F.
  • Put a medium frying pan onto the heat and add the oil, followed by the onion and peppers.
  • Cook these for a few minutes so that they soften a little.
  • Add the chickpeas to the pan along with the sliced new potatoes and add a little seasoning to taste.
  • If your frying pan handle would melt in the oven, transfer the vegetables to an oven proof dish.
  • Finely chop the coriander and add them to a bowl along with the eggs and reduced fat sour cream.
  • Take a minute to beat the eggs to combine the sour cream and beat in lots of air.
  • Pour the egg mixture over the vegetables and bake until the egg has set and is golden brown.  This could take approximately 15-20 minutes depending on the number of batches you are making.
  • When the tortilla is ready, remove it from the oven and serve it with your mixed salad leaves.


  • This is a really lovely and simple recipe that would be great for batch cooking several portions at once.  Simply decide how many portions you would like to make, increase the ingredient amounts and divide it equally when finished.
  • For such a small amount of new potatoes, tinned would work really well in this recipe.
Nella Foulds
Nella Foulds

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