Home
Recipes
Vegetarian
Tortilla de patatas, cebolla morada y pimiento rojo (Potato omelette with caramelised red onion and red pepper)

A whole tortilla on a blue plate with one or two slices taken out of it

Tortilla de patatas, cebolla morada y pimiento rojo (Potato omelette with caramelised red onion and red pepper)

Name: Tortilla de patatas, cebolla morada y pimiento rojo (Potato omelette with caramelised red onion and red pepper)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Cuisine: Spanish
Ingredients: 350ml Spanish olive oil; 1 large red onion peeled and thinly sliced; 1 large red pepper deseeded and sliced; 1 kg potatoes (any slightly floury variety, such as Désirée or Maris Piper) peeled and thinly sliced; 6 eggs

María José Sevilla

Save recipe

Serves 6 - 8

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 1 out of 5.0 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Potatoes are gently braised in plenty of olive oil along with onion and red pepper. The result is not at all greasy, as most of the oil is drained off before the beaten egg is added

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spanish omelette

A star rating of 0 out of 5.0 ratings

Spanish eggs

A star rating of 0 out of 5.0 ratings

New potato, pea, asparagus and spinach sformato

A star rating of 5 out of 5.1 rating

Try our torilla de patatas, cebolla morada y pimiento rojo (potato omelette with caramelised red onion and red pepper), then discover chorizo, potato and parsley tortilla, ham croquetas or patatas bravas and chorizo salad.

There is no traditional way of cutting the potatoes when cooking a tortilla. You can slice them thinly, as I do, thickly, or even dice them. As the oil remains clean and very flavoursome, it can be reserved and used once more for another dish.

Recipes extracted from La Cocina Vasca by Maria José Sevilla (£22, Ryland Peters & Small). Photographs: Clare Winfield, © Ryland Peters & Small. Recipes are sent by the publisher and not retested by us.

Potato omelette with caramelised red onion and red pepper recipe

Ingredients

Nutrition

350ml Spanish olive oil
1 large red onion

peeled and thinly sliced
1 large red pepper

deseeded and sliced
1 kg potatoes (any slightly floury variety, such as Désirée or Maris Piper)

peeled and thinly sliced
6 eggs

Nutrition: per serving (8)

kcal230
fat13g
saturates2g
carbs19g
sugars3g
fibre3g
protein7g
salt0.2g

Method

step 1

Heat 3 tbsp of the oil in a small frying pan and fry the onion until soft but not coloured. Halfway through cooking, add the pepper and continue cooking, stirring until both the onion and pepper are soft.
step 2

Choose a frying pan that is light enough to lift with one hand (I use a non-stick 25cm pan) and a plate that is large enough to cover the pan and light enough to hold with the other hand when turning the tortilla over. Rinse the potato slices, pat dry and season with salt. Gently heat the remaining oil in the frying pan over a medium heat. To test the oil is hot enough, drop a slice of potato into the pan – if it sizzles, the oil is ready. Slide the potato slices into the hot oil. To make sure the potato does not brown too fast, gently turn them while they cook. When the potatoes are nearly ready, add the onion and pepper. Once everything is well mixed and the oil comes to the surface, tip it into a colander set over a bowl to drain.
step 3

Beat the eggs in a large bowl. Transfer the potatoes, onion and pepper to the bowl, mixing thoroughly using a fork. Season with some salt, if needed.
step 4

Heat 1-2 tbsp of the reserved oil into the frying pan to thinly cover the base. When hot, pour in the egg mixture and cook for 2-3 mins. Using a spatula, lift the tortilla away from one side of the pan to check it is light brown in colour.
step 5

Hold the pan over the sink. Put the plate on top of the pan, holding it in place with your other hand, then swiftly invert the pan and plate together so the tortilla lands on the plate. Lift off the pan, then slide the tortilla back into it. Cook on the other side for a further 2-3 mins. Using a wooden skewer, check that the centre of the tortilla is set but moist. Put a clean plate on top of the pan, then turn out the tortilla. Serve warm or cold.

Our best Spanish-style recipes

Easy Spanish Potato Tortilla with Chorizo and Parsley

Authors

María José Sevilla

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 1 out of 5.0 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue