Pepper and Potato Tortilla
Elevate your mealtime with this vibrant and satisfying Pepper and Potato Tortilla, a Spanish-inspired dish that combines tender yellow potatoes, sweet red and green bell peppers, and savory onions all bound together by fluffy, seasoned eggs. This one-pan recipe is cooked to golden perfection, offering a crispy exterior and a soft, flavorful center. Perfectly portioned to serve four, it's an ideal choice for a hearty breakfast, brunch, or light dinner. With just a few fresh ingredients, including a sprinkle of optional parsley for garnishing, this dish is as visually appealing as it is delicious. Ready in under 45 minutes, this versatile tortilla can be served warm or at room temperature, making it a crowd-pleasing option for any occasion. Try it as a comforting standalone dish or pair it with a crisp side salad for an effortlessly balanced meal.
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Recipe Information
Ingredients
- 500 grams Yellow potatoes
- 1 Red bell pepper
- 1 Green bell pepper
- 6 Large eggs
- 100 milliliters Olive oil
- 1 medium Onion
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and slice them thinly (about 1/4 inch thick).
Dice the onion and cut the red and green bell peppers into thin strips.
Heat half of the olive oil (50 milliliters) in a large, non-stick frying pan over medium heat.
Add the sliced potatoes to the pan and cook for 8-10 minutes, turning occasionally, until they are golden and slightly tender. Remove from the pan and set aside.
In the same pan, heat the remaining 50 milliliters of olive oil and sauté the onion and bell peppers for 5-7 minutes until softened. Remove from the pan and set aside.
In a mixing bowl, whisk the eggs thoroughly. Season with salt and black pepper.
Gently fold the cooked potatoes, onions, and bell peppers into the whisked eggs, ensuring everything is well coated.
Wipe the frying pan clean and heat it over medium heat. Add a small drizzle of olive oil if needed.
Pour the egg and vegetable mixture into the pan, spreading it evenly. Cook over low heat for 8-10 minutes until the edges start to set.
To flip the tortilla, place a large plate over the pan and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down, and cook for another 4-5 minutes until firm and golden.
Once cooked, slide the tortilla onto a serving plate and let it cool slightly before slicing.
Garnish with fresh parsley if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.0 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 284 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
