Spanish tortilla

Spanish tortilla

Directions: 10 minutes
Cook time: 25-30 minutes
Servings: 4
Allergens: Eggs,
Plan ahead


  • 30 ml (2 tbsp.) canola oil
  • 2 medium-size potatoes, peeled or not, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 green pepper, diced
  • 8 eggs
  • 15 ml (1 tbsp.) chili powder
  • Salt and pepper


  1. In a large skillet, fry the potatoes and onions in the oil on medium heat until the potatoes are cooked through but still firm.
  2. Meanwhile, in a bowl, whisk one egg vigorously with the chili powder.
  3. Add the other eggs and green pepper, and blend well.
  4. Season to taste.
  5. Once the potato mix is cooked, add it to the bowl containing the eggs. Mix well.
  6. Pour the mix into the skillet.
  7. Cook the tortilla on low-medium until the eggs are cooked (about 10–15 minutes). If the tortilla is till runny on the top, stick it in the oven on broil for a few minutes.
  8. Cut into slices.


Use a medium-size skillet so the tortilla is the right thickness. If you use a bigger pan, the tortilla will still be good, but it will be thinner, and won’t hold together as well.

When your child gets home from camp, discard any remaining perishables in their lunchbox (they have spent more than two hours at room temperature, and should not be eaten). Remember, ice packs remain effective only for a few hours.