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–+ servings
Baked Tomato and Chickpea Tortilla

Spanish Tortilla with Tomatoes and Chickpeas

Elena-Greta Apostol
This traditional Spanish tortilla makes for an excellent nutritious breakfast, brunch or lunch and it pairs well with a fresh salad.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 8 servings

Ingredients
 
 

  • 6 eggs
  • 2 grated or thinly sliced potatoes
  • 80 g chickpeas
  • 2-3 spring onions or green onions
  • 2 tomatoes or 10-20 cherry tomatoes
  • salt
  • pepper to taste

Optional:

  • sesame seeds for the topping
  • greens for garnishing

Instructions
 

  • Preheat the oven to 180ºC/356°F.
  • In a bowl, mix the grated or sliced potatoes with the eggs, just as you would for any omelet.
  • Add the finely chopped onion and chickpeas, and season with salt and pepper to taste.
  • Pour the mixture into a baking pan lined with parchment paper.
  • Add diced tomatoes or whole cherry tomatoes.
  • You can also sprinkle sesame seeds on top.
  • Bake for 30-35 minutes at 180ºC/356°F or until the tortilla is firm and has a golden crust.
  • Garnish with fresh basil leaves before serving. Buen provecho!

Notes

Spanish Tortilla with Tomatoes and Chickpeas
Spanish Tortilla with Tomatoes and Chickpeas
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