Spanish potato and pepper tortilla

Name: Spanish potato and pepper tortilla
Total time: 50 min
Cuisine: Spanish
Ingredients: 500g waxy potatoes, thinly sliced; 1 onion, thinly sliced; 1 red pepper, diced; 4 tbsp rapeseed oil; 6 eggs; 1 tsp smoked paprika; 1 tsp black pepper; 2 tbsp fresh flat leaf parsley, chopped

A thick Spanish omelette with soft potato, onion and sweet peppers, good hot or cold.

Time50 min
LevelMedium
Costabout £0.60 a head

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

500 gwaxy potatoesthinly sliced
1onionthinly sliced
1red pepperdiced
4 tbsprapeseed oil
6eggs
1 tspsmoked paprika
1 tspblack pepper
2 tbspfresh flat leaf parsleychopped

Method

1
Heat the oil in a 24 cm non stick frying pan over a medium low heat. Add the potatoes, onion and pepper and cook gently for 20 minutes, turning often, until soft but not browned.
20 min
2
Beat the eggs with the paprika and black pepper in a large bowl.
3
Lift the vegetables out with a slotted spoon into the eggs. Stir in the parsley and leave for 5 minutes.
5 min
4
Wipe the pan and heat a little of the oil left over. Pour in the mixture and cook on a low heat for 8 minutes until the base is set.
8 min
5
Put a plate over the pan, flip the tortilla over onto it, then slide back in. Cook for 4 minutes more.
4 min
6
Rest for 5 minutes before cutting into wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.