Recipe for Potato and Pepper Spanish Tortilla

Recipe for Potato and Pepper Spanish Tortilla

Introduction:

The Potato and Pepper Spanish Tortilla, not to be confused with the Mexican corn or flour tortilla, is a hearty and colorful dish from Spain, traditionally made with eggs, potatoes, and onions. This version adds a vibrant twist with bell peppers, enhancing the flavor and nutritional content. Perfect for any meal of the day, this tortilla can be served hot or cold and is especially popular as a tapas dish in Spanish cuisine.

Ingredients:

• 4 large potatoes, peeled and thinly julienned
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 6 large eggs
• Salt and pepper, to taste
• 1/4 cup olive oil
• Fresh parsley, chopped (for garnish)

Method:

1. Prepare the Ingredients:
   • Rinse the julienned potatoes in cold water, then drain and pat dry with paper towels to remove excess moisture.
   • Beat the eggs in a large bowl and season with salt and pepper.
2. Cook the Potatoes and Vegetables:
   • Heat half the olive oil in a large frying pan over medium heat. Add the onions and peppers, cooking until they are soft and starting to brown, about 8-10 minutes.
   • Add the remaining oil and the potatoes, mixing well to ensure the vegetables are evenly distributed. Cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10-15 minutes.
3. Make the Tortilla:
   • Reduce the heat to low. Pour the beaten eggs over the vegetables in the pan, making sure the eggs cover all the vegetables evenly. Cook for a few minutes until the eggs start to set at the edges.
   • Using a spatula, gently lift the edges of the tortilla while tilting the pan to let the uncooked eggs flow underneath.
   • Cover the pan with a lid or a large plate and continue to cook for 10-12 minutes, or until the top of the tortilla is just set.
4. Flip the Tortilla:
   • Place a large plate over the frying pan and carefully invert the pan so the tortilla flips onto the plate. Slide the tortilla back into the pan to cook the other side.
   • Cook for another 3-5 minutes to ensure it is fully set and golden on both sides.
5. Serve:
   • Slide the tortilla onto a serving plate and let it cool slightly. Garnish with chopped parsley before cutting into wedges or squares.

Conclusion:

This Potato and Pepper Spanish Tortilla is a simple yet satisfying dish that showcases the flavors of traditional Spanish cuisine with a colorful addition of bell peppers. Whether you’re enjoying it for breakfast, lunch, or dinner, or serving it as part of a tapas spread, this versatile dish is sure to be a hit. Its ease of preparation and delicious results make it a perfect choice for any cook looking to bring a taste of Spain into their kitchen.