Tortilla Española (Spanish Potato Frittata) with Sweet Red Pepper
Spanish Potato Frittata with Sweet Red Pepper is a simple potato recipe dish that can be enjoyed hot or cold, as a starter, main dish or as tapas at a picnic.
Course
Appetizer, Main Course
Category
Mediterranean, Spanish
Prep Time10minutes
Cook Time50minutes
Total Time1hour
Servings4
Calories423kcal
AutorElle
Ingredients
4 1/2tablespoonsolive oildivided
2small yellow onionschopped
2clovesgarlicminced
600gall-purposemedium-starch potatoes, peeled and thinly sliced
1sweet red pepperthinly sliced
8eggs
1/2teaspoonsmoked paprika
Sea salt and freshly ground pepperto taste
30gfresh grated manchego cheeseoptional
Chopped flat-leaf parsleyto garnish (optional)
Method
In a large ovenproof non-stick or cast-iron skillet, heat 2,5 tablespoons oil over medium-high heat. Add the onion and garlic and season with salt; cook, stirring occasionally, until softened, about 4 minutes.
Add the potatoes, red pepper, an additional 2 tablespoons oil, and season with pepper and 1/2 teaspoon salt, or to taste. Cook, stirring occasionally, for 25 minutes, or until the potatoes are tender and lightly browned in places.
Meanwhile, preheat the oven to 450°F / 230°C.
Transfer the potato mixture to a large bowl and let cool slightly.
In a second bowl, lightly beat together the eggs with the smoked paprika and a pinch of salt and pepper, then add to the bowl with the potato mixture.
Return the skillet to medium-high heat and once hot add the potato and egg mixture to the pan. Sprinkle the grated cheese over top (alternatively, add to the egg mixture), if using.
Lower the heat to medium and cook until the eggs start to set (about 2 minutes). Let the eggs slowly cook, shaking the skillet occasionally, until the eggs are halfway cooked, about 5 minutes. You will see the egg set around the edges of the skillet and when you shake the skillet, the egg mixture will not be as loose or jiggly.
Transfer the skillet to the preheated oven and cook until the top of tortilla is just set, 3-4 minutes. Turn the heat to broil and cook until the top is beginning to lightly brown in places and the tortilla seems fully set when the pan is shaken, 2-4 minutes.
Let cool, garnish with a little parsley, then using a spatula, divide the tortilla into pieces. Serve and enjoy!
Rezept Video
Notes
For recipes like this one, I use my favorite Farchioni Olii SpA oil . The oil is heat-resistant and is well suited for roasting, frying and also in salads.
Enjoy this tortilla as a meal served with a side salad. Or divide into smaller pieces and serve as an hors d'oeuvre–sized snack.
Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Or reheat in the oven and enjoy warm.