Spanish Tortilla with Peppers and Garlic

The Spanish tortilla with potatoes, onions and peppers is a classic tapa to share. Cut into small cubes, it goes wonderfully with bread and a glass of wine.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g waxy potatoes
• 1 pc large onion
• 1 pc red bell pepper
• 2 pc garlic cloves
• 6 pc eggs (size M)
• 120 ml olive oil
• 1 tsp sweet smoked paprika
• 1 tsp salt
• 1 pinch black pepper, freshly ground

Method

1. Peel the potatoes, cut them into thin slices and season with salt.
2. Finely dice the onion, deseed the bell pepper and cut it into small cubes, finely chop the garlic.
3. Heat about 80 ml olive oil in a large pan over medium heat. Cook the potatoes and onions in it over gentle heat for 15 to 20 minutes until soft, without letting them take on color.
4. Add the pepper cubes and garlic to the pan for the last 5 minutes and let them cook along. Drain the vegetables and reserve the oil.
5. Whisk the eggs in a large bowl, season with paprika, salt and pepper and stir in the vegetables. Let rest for about 10 minutes.
6. Heat the remaining olive oil in the clean pan. Add the egg mixture and let it set over medium to low heat for about 5 to 7 minutes, until the bottom is golden brown.
7. Place a large plate on the pan, carefully flip the tortilla and cook the other side for another 3 to 5 minutes, until it is still slightly moist in the middle.
8. Let the tortilla cool, cut it into small squares and serve lukewarm or at room temperature as a tapa.