My Rendition of Tortilla

I love Spanish Tortilla, but a lot of times it can be a bit boring, until we found a little Portoguese cafe in Duesseldorf’s old town. Sanni and I had very many lovely lunches in there when she used to work in Duesseldorf. Sadly, they went out of business a few years back.

The place had turned standard tortilla into a more colorful and  flavourful dish by adding a little bit of boroccoli and red sweet pepper (paprika in German) to the mix.

I took the idea and added some of the favourite Spanish spices and took a few tricks from Lasagna and made this dish. Sanni calls it „Bunte Kartoffeln“ or „colourful potatoes“.




  • Spicy Béchamel Sause
    • hot paprika (powder)
    • sweet paprika (powder)
    • milk (250 ml)
    • flour (1-2 table spoon)
    • Lime zest
    • Thyme
    • white wine (100 ml)
    • parsley (chopped)
  • Tortilla
    • 4 medium sized potato, preferably not very starchy.
    • 6 eggs.
    • red chili pepper
    • zucchini
    • red sweet pepper
    • hot paprika (powder)
    • sweet paprika (powder)
    • 1 large onion
    • 2 cloves of garlic
    • Spanish chorizo (diced)
    • salt and pepper
    • thyme and rosemary or Herbes de Provence
    • olive oil

How to make it:

  • Tortilla Base
    • Peal the potatoes and cut them in slices half a centimeter thick
    • Cut the pepper into thin strips along the length of the pepper
    • Thinly slice the zucchini (courgette)
    • Chop the chili finely
    • Heat some olive (2-4 table spoon) oil in a non-sticky flat frying pan.
    • Throw the potato in and pan fry on medium high temperature until potatoes start to become softer.
    • Add zucchini, pepper, chorizo, chili, salt, black pepper, and herbs
    • After a couple of minutes add sweet and spicy paprika and continue frying until the vegetable are soft and have strong reddish-orange colour.
    • Put it on the side and let it cool off.
  • Spicy Béchamel Sause
    • In a thick-based sauce pan heat some olive oil (3-4 tablespoon)
    • Add lime zest, sweet and spicy paprika, salt and pepper.
    • Add the flower and stir until dissolved
    • Stir for a little longer until it releases its aroma.
    • Stir in the white wine slowly and make sure it does not create lumps.
    • Simmer on low temperature for 5 minutes and then add the milk.
    • Let is stir for 15 minutes until it no longer tastes of flour, in the process add water if it becomes to thick.
    • Put aside and let it cool until lukewarm.
  • Make the Tortilla
    • Beat the eggs thoroughly until it foams a little bit.
    • Add in the Spicy Béchamel
    • Pour the mix onto the Tortilla base.
    • Pour the result into an oven dish.
    • Bake for at least 30 minutes until the top is golden brown as in the picture.




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