Potato Tortilla with Pepper and Tomato
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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.
18 July, 2014
Type of dish
Cuisine
Dietary Consideration
serves for
8
total time
1
HR
15
MIN
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
Creme Fraiche
120 g
Nutmeg
Parsley
to garnish
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.
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