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Tortilla Espanola
Tortilla Espanola
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Prep Time:
30 minutes
Cook Time:
33 minutes
Total Time:
63 minutes
Delicious Spanish-style tortilla, perfect as a starter or side dish.
Ingredients:
  • 1 red capsicum, quartered, seeded
  • 310ml olive oil
  • 3 medium (about 550g) desiree potatoes, peeled, cut into 1.5cm pieces
  • 1 large brown onion, thinly sliced
  • 4 eggs, lightly whisked
  • 40.00 ml chopped flat-leaf parsley
  • 115g cheese
  • Grande cheese or similar
Instructions:
  • Preheat the grill to high. Grease an oven tray and place the capsicum on it. Grill for 10 minutes or until the skin blackens. Transfer the capsicum to a bowl, cover with plastic wrap, and let it sit for 10 minutes to help loosen the skin. Peel the capsicum and slice into thin strips.
  • Heat oil in a 21cm non-stick frying pan over low heat. Cook potato and onion, stirring occasionally, for 15 minutes or until potatoes are tender. Strain the mixture, saving the oil for later use.
  • In a bowl, mix together eggs, parsley, and cheese, then add the potato mixture. Season with salt and pepper. Heat 2 tablespoons of reserved oil in a pan over high heat.
  • Transfer the potato mixture to the pan. Let it cook for 30 seconds to form the base. Lower the heat to low and cook for 5 minutes or until almost firmly set. Flip the tortilla onto a plate, add another tablespoon of oil to the pan, then carefully slide the tortilla back in to cook the other side. Cook for an additional 2 minutes or until the base is set. Remove from the pan, cool slightly, and serve in wedges with grilled red capsicum strips.

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