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Potato Tortilla with Pepper and Tomato

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 15MIN
Cuisine
Ingredients

Potatoes: 650 g, waxy, from the previous day, thinly sliced

Red pepper: 1, diced

Cherry tomatoes: 250 g, sliced

Eggs: 8

Milk: 250 ml

Parmesan cheese: 75 g, fresh, grated

Dill: 1 tsp fresh, chopped

Crème fraîche: 120 g

Nutmeg

Parsley: to garnish

The classic Spanish tortilla recipe with a twist: try this potato tortilla prepared with pepper and cherry tomatoes, the perfect dish for a veggie brunch.

Preparation

Heat the oven to 180°C (160°C in a fan oven), gas 5 and grease a tart dish with butter.

Place the potatoes, pepper and tomatoes in the prepared tart dish.

Mix together the eggs, milk, cheese, dill and creme fraiche and season with salt, ground black pepper and nutmeg.

Pour the liquid over the vegetables and tip the dish to distribute it evenly.

Bake for 40-45 minutes until golden.

Remove form the oven and carefully remove the tortilla from the dish.

Serve in slices garnished with parsley.

01.

Heat the oven to 180°C (160°C in a fan oven), gas 5 and grease a tart dish with butter.

Place the potatoes, pepper and tomatoes in the prepared tart dish.

02.

Mix together the eggs, milk, cheese, dill and creme fraiche and season with salt, ground black pepper and nutmeg.

Pour the liquid over the vegetables and tip the dish to distribute it evenly.

Bake for 40-45 minutes until golden.

03.

Remove form the oven and carefully remove the tortilla from the dish.

Serve in slices garnished with parsley.

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