Spanish Tortilla

Put all your eggs in one basket with this scrumptious Spanish Tortilla made with Alpro Soya Original

4 portions


1 tbsp oil

400g baby potatoes, thinly sliced

½ red onion, thinly sliced

1 green pepper, thinly sliced

1 red pepper, thinly sliced

4 eggs

125ml Alpro Soya Original

A bunch parsley, chopped

Salt and pepper

200g cherry tomatoes, chopped

Made with


1. Pre-heat the oven to 180°C / fan 160oC / gas 4.
2. In a large oven-proof frying pan, heat the oil over medium-high heat. Add the potato slices and fry, stirring occasionally for 6-7 minutes. Add the sliced onion and peppers and cook for another 5-6 minutes or until the potatoes are crisp and tender (they won't cook much more in the oven).
3. Whisk together the eggs, Alpro Soya Original, chopped parsley, salt and pepper. Pour over the cooked potatoes and vegetables. Smooth out potatoes and vegetables with a spatula and top with diced tomatoes.
4. Bake for 12-15 minutes or until the eggs are completely set in the center. Garnish with parsley. Great to enjoy warm or at room temperature!

  • Gluten free
  • Lactose free


For our vegans: replace the eggs with 8 tbsp chickpea (gram) flour whisked with the Alpro Soya Original!