Potato and pepper tortilla
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The Spanish tortilla is essentially an omelette made with potatoes. This version includes tasty pepperdew peppers
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Prep time: 5 mins
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Cooking time: 15 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Stuck for a dinner party idea? You could serve this tortilla as part of a tapas feast.
- 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.
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.
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