Piperade Tortilla with Chippy Chips
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Prep: 15 mins
Cook: 30 mins
Piperade is a rustic Basque stew made with peppers and onions cooked in olive oil. Our Jassy has mixed those flavours with another Spanish classic, tortilla, to make a satisfying dinner that’s delicious with homemade chips.
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684 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 large potatoes
  • 1 onion
  • 1 red pepper
  • 1 green pepper
  • 2 tomatoes
  • 2 garlic cloves
  • 6 eggs
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • A 75g bag of sweet salad mix
From your kitchen
  • 1 tbsp + 3 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • A couple of bowls
  • Baking tray
  • Ovenproof frying pan
Step by step this way
  • 1.

    Heat your oven to 190ºC/Fan 170ºC/Gas 5. Scrub the potatoes. Slice into chunky chips and pop in a bowl. Toss them with 1 tbsp oil and a little salt. Spread the chips out on a baking tray. Roast for 30 mins, giving the tray a shake halfway through the cooking time to turn them over.

  • 2.

    While the chips bake, peel and finely chop the onion. Warm an ovenproof frying pan for 1 min. Add 1 tsp oil and the onion. Season. Sweat the onion for 10 mins over a low heat, stirring now and then, till the onion is soft.

  • 3.

    While the onion cooks, halve the peppers. Scoop out the seeds and white bits, then roughly chop them. Finely chop the tomatoes. Peel and thinly slice 1 garlic clove.

  • 4.

    Add the chopped peppers. Turn the heat up to medium. Fry and stir for 5 mins to soften the peppers. Add the tomatoes and sliced garlic. Cook for another 5-8 mins till the veg are soft.

  • 5.

    Beat the eggs with a little salt and pepper. Pour into the frying pan. Cook over a medium heat for about 5 mins till the underneath is just set. Check by lifting up the mixture gently with a palette knife.

  • 6.

    Move the chips down a shelf in the oven. Put the tortilla in the oven. Bake for 5 mins till the top is set.

  • 7.

    While the tortilla and chips finish cooking, peel and crush the remaining garlic clove. Pop in a bowl with 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey and 2 tsp oil. Season and whisk to make a dressing.

  • 8.

    Toss the salad leaves with the dressing. Serve the tortilla in slices with the chips and salad.