Spanish cuisine · Breakfast & Eggs

Tortilla de Patatas con Pimientos

Thick potato tortilla with green pointed peppers slow-cooked in olive oil, golden outside and juicy inside.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 3 green pointed peppers
• 2 onions
• 8 eggs
• 300 ml olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 3 mm thin slices, cut the onions into fine half-rings and the seeded pointed peppers into thin strips.
2. Heat the olive oil in a deep pan to 140 °C and let the potatoes cook gently for 15 min. — they should soften without browning.
3. Add the onions and peppers and cook for another 10 min. until everything is soft, then drain everything in a sieve, catching the oil.
4. Whisk the eggs vigorously in a large bowl, season with salt and pepper, fold in the drained vegetables and let sit for 10 min. so the potatoes absorb the egg mixture.
5. Heat 3 tbsp of the reserved oil in a 24 cm non-stick pan, pour in the mixture, push the edge inward with a spoon and let set over medium heat for 6–8 min.
6. Flip the tortilla with a plate, slide it back into the pan, cook for another 4–5 min. until golden brown with a still slightly creamy center, and serve lukewarm in wedges.