The Spanish version of tortilla with potatoes, or more simply scrambled eggs, or scrambled eggs with vegetables.
The dish is very tasty and satisfying, in the presence of the necessary ingredients, easy and quick to prepare.
The tortilla recipe can be changed at your discretion, let’s exclude sweet peppers and replace with onions chopped in half rings.


  • Potatoes – 2 pcs.

  • Vegetable oil – 3 table.

  • Bulgarian sweet pepper – 1 pc;

  • Garlic – 1 clove;

  • Ground black pepper – ¼ tsp.

  • Tomatoes – 1 pc;

  • Frozen corn – 100 gr;

  • Eggs – 4 pcs;

  • Parsley (greens) – 1 small bunch;

  • Salt – to taste.

Tortilla in a slow cooker, cooking:

Peel the potatoes and cut into circles, cut the peeled pepper into cubes, finely chop the garlic.
You can buy corn already peeled, frozen, or frozen on the cob, then peel the grains yourself.

We turn on the multicooker to the “Frying” mode, pour in the oil, warm it up and lay out the chopped potatoes.
Fry for five minutes (not on the timer), then add sweet pepper and garlic, salt and pepper.
We fry for another five minutes.

Add diced tomatoes and corn kernels.
Stir and close the multicooker.

In a separate bowl, with a fork, beat the eggs a little with salt and chopped parsley.
We check and if the potatoes have become soft, pour the eggs into the slow cooker and mix lightly.

Close the lid and turn off the multicooker.
Open the lid after five minutes and enjoy.
Enjoy your meal.