Recipe: Potato and Pepper Tortilla

The perfect portable snack that can be eaten hot or cold
ByJasmine BandaliTuesday , 06 January 2015
Recipe: Potato and Pepper Tortilla
© Copyright @ Food and Drink Photos / Tim Hill / StockFood

SERVES 6 to 8

3 tbsp olive oil
1 red onion, thinly sliced
3 tsp salt
375g potatoes, julienned about 1¼ cm thick
6 eggs
1 cup grated Monterey Jack or Manchego cheese
½ tsp five pepper blend
1 green pepper and 1 red pepper, roasted, seeded and cut into strips ½ cm wide

1 Set a 25cm frying pan over a medium heat, and warm 1 tbsp of the olive oil.
2 Add the onion and 1 tsp of the salt and cook, stirring occasionally, until soft – about 5 to 6 minutes.
3 Transfer to a small plate and set aside.
4 Return the pan to a medium heat and warm 1 tbsp of the oil.
5 Add half of the potatoes and ½ tsp of the salt and stir to coat the potatoes evenly.
6 Cover and cook for 2 minutes.
7 Stir again, cover and cook until the potatoes are soft and golden brown, about 2 to 3 minutes more. Transfer to a separate plate and set aside.
8 Repeat with the remaining 1 tbsp of oil, potatoes and ½ tsp of the salt.
9 Wipe out the pan with a damp paper towel and set aside.
10 In a large bowl, whisk together the eggs, cheese, the remaining 1 tsp salt and the pepper blend.
11 Add the onion, potatoes and peppers and stir to evenly distribute the ingredients.
12 Set the frying pan over a medium heat, pour in the egg mixture and partially cover the pan.
13 Cook for 6 to 8 minutes. Shake the pan gently to loosen the tortilla.
14 Invert a large plate on top of the pan and invert the pan and plate together.
15 Lift off the pan, letting the tortilla fall onto the plate; be careful as some uncooked egg may spill out.
16 Slide the tortilla, cooked side facing up, back into the pan and cook, uncovered, for 5 minutes.
17 Flip the tortilla out onto another plate and let cool to room temperature. Cut into slices and serve.

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