Spanish Tortilla with Bacon & Peppers

Spanish Tortilla with Bacon & Peppers

I remember eating these tortillas regularly in Spain many years ago whilst on holiday. The local street cafe used to add Jamón Serrano (serrano ham as we know it) and other ingredients that offered an adaptation of the regular Spanish omelette.

A traditional tortilla is usually eggs, potato and onions cooked in a little oil, but the ingredients of this simple dish have been adjusted to combine flavours and increase the variety of colour and taste.

Delicious served with watercress or rocket, this tortilla makes a perfect lunch or light dinner. It can be served hot or cold once cooked.

  • Serves : 2-3
  • Prep Time: 10 mins
  • Cooking Time: 25 mins
  • Ready In: 35 mins


  • 2 or 3 medium Red or Brown Onions – sliced
  • 2 Bell Peppers – 1 green chopped, 1 red ½ sliced & ½ chopped
  • 6 medium Eggs
  • 1 large or two medium sized Potatoes – cut into 12 mm sized cubes with skin on, eyes removed
  • 3 tbsp Cold Pressed Rapeseed Oil (or olive oil)
  • 1/8 tsp Low Sodium Salt
  • ½ tsp Paprika
  • 3 rashers of Bacon – rind cut off but kept (omit for a vegetarian option)
  • ½ Chilli Pepper – finely chopped (optional)
  • Good knob of Butter or substitute
  • ½ bunch chopped Parsley
  • 50 g grated Cheddar Cheese (optional)


Step 1

Place the diced potato into a saucepan of boiling water (with enough water to cover the potatoes). Bring to the boil then simmer for 8-10 minutes, ensuring that the potato pieces remain as cubes. Use a skewer to test that they are slightly under-cooked (the potato should resist slightly and not be too soft). When done, remove from the water and put aside until required (they will continue to cook if left in the pan).

Step 2

Whilst the potatoes are boiling, add the Rapeseed Oil to a non-stick frying pan and heat until hot. Fry the bacon strips and the separate rind for 2-3 minutes until lightly cooked then remove just the bacon strips from the heat and put to one side. Leave the rind in the pan.

Step 3

Add the onions and peppers to the same frying pan and cook for 2-3 minutes on a medium heat, continually turning to fry evenly. Add more oil if necessary. The onions and peppers should be lightly browned and almost cooked. Leave the peppers and onion in the frying pan for later but discard the bacon rind.

Step 4

Break each egg into a small bowl, remove any shell and then add them one by one to the mixing bowl. Also add the salt and pepper plus chilli pepper if using. Beat the mixture lightly with a whisk.

Step 5

Turn your grill on at a high heat with the shelf set at a medium height ready for the frying pan.

Step 6

If needed, leave the onions and peppers in the pan but remove any burnt bits using a spatula. Add oil if required plus the butter then heat on a high heat. Slowly add the beaten eggs to the onion and peppers. Using the spatula, lift the edges of the tortilla a little as the egg stiffens. The mixture should remain in the pan until the bottom is just browning.

Step 7

Add the bacon strips and potato to the top of the tortilla and distribute evenly. If adding chopped parsley, ensure it is covered by the potato and bacon so it will not burn under the grill. Grated cheese can also be added on top if preferred.

Step 8

Remove the frying pan from the hob and place it under the hot grill for approx. 5 minutes. Turn the pan round 90° to ensure even cooking after a couple of minutes using a good quality oven glove (BEWARE – the pan handle can get very hot depending on the grill model!). You should start to see the tortilla rising a little. Keep an eye on it until it is lightly browned but not burnt, turning down a little midway if need be and then remove from the grill once the cooking time has been achieved.

Step 9

Serve immediately with watercress, rocket or salad.

Recommended Equipment

  • Large non-stick frying pan that can have the handle heated
  • Wooden spoon
  • Medium sized saucepan
  • Medium to large mixing bowl
  • Whisk
  • Spatula for non-stick frying pan
  • Metal Skewer
  • Scissors