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Potato and pepper tortilla

Potato and pepper tortilla

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The Spanish tortilla is essentially an omelette made with potatoes. This version includes tasty pepperdew peppers

Serves: 4
Prep time: 5 mins
Cooking time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

Stuck for a dinner party idea? You could serve this tortilla as part of a tapas feast.

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15ml (1tbsp) olive oil
450g (1lb) cooked potatoes, diced
375g jar pepperdew peppers, drained and halved
8 medium eggs, beaten
30ml (2tbsp) milk
Salad, to serve

Method

Heat the olive oil in a large non-stick frying pan. Add the diced potatoes and cook over a high heat for 4-5 mins, stirring frequently until golden. Add the pepperdew peppers to the pan.
Beat the eggs and milk together and season well with salt and freshly ground black pepper. Pour over the potatoes and peppers and cook over a medium heat for 5-6 mins until the eggs are almost set.
Place the pan under a medium preheated grill and cook for a further 2-3 mins until the top is set and golden. Slide the tortilla on to a chopping board and cool for 5 mins then cut into eight wedges. Serve hot or cold with salad.

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Nutritional information per portion

Calories 380(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.