Oven Baked Tortilla

The other option if you want to re-create the Spanish tortilla you’ve just eaten in a Tenerife restaurant is to make oven baked tortilla.


4 tablespoons olive oil

1 large garlic clove

4 spring onions, finely chopped

1 green pepper, deseeded and diced

1 red pepper, deseeded and diced

175g/6 oz potato, boiled, peeled and diced

5 large eggs

100ml/3 1/2fl oz soured cream

175g/6 oz cheese

3 tablespoons Fresh chives


Pre-heat the oven to 190 degrees Celsius. Line a 18x25cm/10 inch baking tray with foil and brush with a little olive oil.

Place the olive oil, garlic, spring onions and peppers in a frying pan. Cook over a medium heat, stirring for ten minutes. Leave to cool and add in the potatoes.

Beat the eggs, soured cream, cheese and chives together in a large bowl. Stir in the cooled vegetables into the bowl and season to taste.

Pour the mixture into the baking tray and smooth over. Bake in the oven for 30-40 minutes until golden brown, and set in the centre. Remove from the oven and set aside to cool.

Turn out onto a plate and allow to cool completely before serving.