Author: Marvellina
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  • 2 lbs of waxy potatoes thinly sliced
  • 2 Tbsp of canola oil
  • 1 medium-size onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper seeded and diced
  • 2 to matoes seeded and chopped
  • 1 oz canned corn
  • 6 eggs beaten
  • 2 Tbsp chopped fresh parsley
  • Salt and Pepper to season


  • Par boil the sliced potatoes in some water (enough to cover the potatoes) for 5 minutes. Turn off heat. Drain water and set aside
  • Heat oil in an oven-proof non-stick skillet. Add in onions and garlic. Cooked until they are soft
  • Add in potatoes and saute until they are brown. Add in tomatoes, corn and bell peppers. Season with salt and Pepper to taste
  • Pour in the egg mixture into the skillet, covering the entire skillet. Let it cook for 8-12 minutes until the bottom side of the egg harden and settle. Sprinkle with fresh chopped parsley and turn off heat
  • Preheat the broiler and finish cooking the spanish tortilla in the broiler for 5-7 minutes
  • Remove from the broiler and cut into wedges or squares