Pepper and Potato Tortilla

Recipe by WiGal
READY IN: 40mins




  • Do not peel the potatoes, but wash them well.
  • Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
  • Switch on the broiler so that it warms up while you prepare the rest of the dish.
  • In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
  • Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
  • Add a little extra oil if the pan seems rather too dry.
  • Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
  • Season with salt and pepper and finish with a layer of cheese.
  • Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
  • When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
  • Leave the tortilla in the pan to cool.
  • This helps it firm up further and makes it easier to turn out.
  • Cut into generous wedges to serve.