Tomato & Pepper Tortilla with Potato Wedges

Total: 45-50 mins

Inspired by a couple of culinary classics, this dish combines the flavours of a Basque piperade stew – traditionally made with peppers and onions fried in olive oil – in a sizzling Spanish tortilla, served with chunky potato wedges on the side.

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582 kcal
(per portion)

Ingredients you'll need

2 large potatoes
1 onion
1 red pepper
1 green pepper
2 tomatoes
2 garlic cloves
A handful of flat leaf parsley
1 tsp smoked paprika
6 eggs
50g sweet salad mix

From your kitchen

1 tbsp + 3 tsp olive oil
Sea salt
Freshly ground pepper

You'll need

Baking tray
Ovenproof frying pan
Small ovenproof dish (optional)

Step by step this way

1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes. Slice into wedges, around 2cm thick. Spread the wedges out on a baking tray. Toss them with 1 tbsp oil and a little salt. Roast for 35-40 mins, giving the tray a shake halfway through to turn the wedges over.
2.
While the potato wedges bake, peel and finely chop the onion. Warm an ovenproof frying pan for 1 min (see our tip if you don’t have an ovenproof pan). Add 1 tsp oil and the onion. Season. Sweat the onion for 8-10 mins over a low heat, stirring now and then, till the onion is soft. If it starts to stick, add a small splash of water.
3.
While the onion cooks, halve the peppers. Scoop out the seeds and white bits, then roughly chop them. Dice the tomatoes. Peel and thinly slice the garlic. Finely chop the parsley stalks (set the leaves aside for later).
4.
Add the chopped peppers and tomatoes to the frying pan. Turn the heat up to medium. Fry and stir for 5 mins to soften the veg. Add the sliced garlic and parsley stalks with 1 tsp smoked paprika. Cook for another 1 min.
5.
Meanwhile, 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 underside is just set. Check by lifting up the mixture gently with a spatula or palette knife.
6.
Move the potato wedges down a shelf in the oven. Slide the tortilla into the oven, above the wedges. Bake for 5 mins till the top is set.
7.
While the tortilla and wedges finish cooking, toss the salad leaves with 2 tsp olive oil and a pinch of salt and pepper. Serve the tortilla in slices with the potato wedges and salad on the side.

Tip
Out of the frying pan, into the oven
If you don't have an ovenproof frying pan, then simply fry the onion, peppers, tomatoes and garlic together then scoop them into a small ovenproof dish (around 500ml should be fine). Beat the eggs, pour them over the veg and then bake in the oven till set.

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