Spanish colours on a Spanish dish: Easy tortilla with red peppers
An easy, yet delicious, Spanish tortilla with red peppers, inspired by a recipe by Nigella Lawson.
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Cut the baby new potatoes into halves or quarters (this depends on the size of the potatoes and your own taste – you may want to have them smaller) and boil them in salty water for 10 to 15 minutes or until they are soft.
  2. Finely chop the shallots and the red pepper.
  3. In a frying pan, place the pepper and shallots with a glug of olive oil on medium heat. When they are soft add the tomato puree, mix well and let it cook for 5 minutes. While this is happening, turn the grill on so it gets nice and hot for when your omelette is ready.
  4. Whisk the eggs in a bowl, season well with salt and pepper and add the grated cheese and the softened pepper and shallots mixture, and the boiled potatoes at the end.
  5. Add the butter to the same frying pan you cooked the pepper and shallots in and when it’s melted and the pan is hot, pour the egg mixture and let it cook gently for 5 to 10 minutes or until you can feel that most of it is set and only the top is still liquid.
  6. At this point, put the pan under the grill to cook the top and remove when this is done.
  7. Turn the omelette onto a plate so it cools down to room temperature and it’s ready to serve!