Tortilla with potatoes and sweet peppers
4 servings
45 minutes
Tortilla with potatoes and sweet peppers is a classic Spanish dish filled with homely comfort and rich flavors. The Spanish tortilla has its roots in the depths of folk cuisine, where the simplicity of ingredients meets the sophistication of preparation. Tender slices of potato infused with olive oil aroma, sweet pepper adding a light freshness, and spicy Tabasco create a harmony of taste. Beaten eggs bind all the ingredients together, transforming them into a golden, fluffy casserole. This versatile dish is perfect for breakfast or a light dinner; it's convenient to take along or serve as tapas with a glass of wine. The tortilla captivates with its simplicity and the possibility to experiment with add-ins, making each serving unique.
1
Peel the potatoes and slice them into thin rounds. Remove the seeds from the pepper and slice it thinly. Cut the onion into thin half-rings.
- Potato: 500 g
- Red sweet pepper: 1 piece
- Onion: 1 head
2
Preheat the oven to 180 degrees.
3
In a fireproof skillet, heat olive oil over medium heat. Add potatoes, peppers, and onions. Season with salt and pepper. Cover and cook, stirring occasionally, until potatoes are almost done, about 14-16 minutes. Remove the lid and let the liquid evaporate for a couple of minutes.
- Extra virgin olive oil: 1 tablespoon
- Potato: 500 g
- Red sweet pepper: 1 piece
- Onion: 1 head
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
In a bowl, beat the eggs with parsley, Tabasco, salt, and pepper. Pour into the pan with vegetables and stir gently.
- Chicken egg (large): 8 pieces
- Chopped parsley: 0.3 glass
- Tabasco sauce: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Send the pan to the oven for 12-15 minutes until the eggs are cooked. Transfer to a plate and drizzle with olive oil.
- Extra virgin olive oil: 1 tablespoon
