Pan-Seared Spanish Chickpea and Spinach Tortilla

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A hearty Spanish-style omelette packed with tender chickpeas, fresh spinach, and onions, pan-seared to a golden finish. This Spanish-inspired vegetarian recipe, ready in about 30 minutes, pairs extra virgin olive oil, yellow onion, finely sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp extra virgin olive oil
• 1 medium yellow onion, finely sliced
• 3 garlic cloves, minced
• 1 1/2 cups cooked chickpeas, drained
• 3 cups fresh spinach, roughly chopped
• 6 large eggs
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a 10-inch non-stick skillet over medium heat. Add 1 medium finely sliced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and translucent.
2. Step 2: Stir in 1 1/2 cups drained cooked chickpeas and 3 cups roughly chopped fresh spinach, cooking for another 4 minutes until spinach wilts and chickpeas are heated through.
3. Step 3: In a large bowl, whisk 6 large eggs with 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
4. Step 4: Pour the egg mixture evenly over the sautéed vegetables in the skillet, reduce heat to medium-low, and cook undisturbed for 8-10 minutes until the edges are set and the center is almost firm.
5. Step 5: Drizzle remaining 1 tbsp olive oil around the edges, carefully flip the tortilla using a large plate, and slide it back into the skillet to cook the other side for 3-4 minutes until golden and fully cooked through.
6. Step 6: Slide the tortilla onto a serving plate, let cool for 5 minutes, then slice and serve warm or at room temperature.