1/6 Photos of Pepper and Potato Tortilla
"Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges and makes an ideal picnic food." This comes via 500 All Time Great Recipes. We love this! Notice how I have not included the cooling time for the potatoes. I have, also, used leftover potatoes for this. This will serve 2 for main dish, or 4 if with some other sides.
My Private Note
Units: US | Metric
- 1Do not peel the potatoes, but wash them well.
- 2Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
- 3Switch on the broiler so that it warms up while you prepare the rest of the dish.
- 4In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
- 5Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
- 6Add a little extra oil if the pan seems rather too dry.
- 7Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
- 8Season with salt and pepper and finish with a layer of cheese.
- 9Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
- 10When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
- 11Leave the tortilla in the pan to cool.
- 12This helps it firm up further and makes it easier to turn out.
- 13Cut into generous wedges to serve.
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Nutritional Facts for Pepper and Potato Tortilla
Serving Size: 1 (315 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 398.4
- Calories from Fat 212
- Total Fat 23.5 g
- Saturated Fat 9.3 g
- Cholesterol 308.6 mg
- Sodium 292.5 mg
- Total Carbohydrate 27.0 g
- Dietary Fiber 4.2 g
- Sugars 5.3 g
- Protein 19.7 g