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Spanish Tortilla with Bell Pepper

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • 1 tablespoon olive oil, plus more for serving
  • 1 pound Yukon gold potatoes, peeled and sliced inch thick
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 1 medium onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 8 large eggs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 teaspoon hot sauce

Cook's Note

Use a large piece of eggshell to remove any bits of shell that may have fallen into the bowl when cracking the eggs.

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.

  2. Step 2

    In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.

  3. Step 3

    Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Source
Everyday Food, April 2009

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Reviews (20)

  • beachmamacc 17 Dec, 2013

    don't eat white potatoes, so used red pepper, shallots, yellow squash. used tiny bit of sharp cheddar in eggs. perfect.

  • Chengetai04 14 Jan, 2013

    The recipe was okIt's a very potato rich dish and like others I added mushroom and I also added some spinach. It wasn't too flavorful and I think it would have been much better with cheese. This is a family dinner dish so that it can be eaten in one sitting because you will get tired of digging into it everyday! Can be used as a good side for chicken. I suggest you add what appeals your taste buds and how health conscious you are. Bacon, salsa on top, cheese, cream of mushroom all sound good.

  • DianeThTrien 25 Sep, 2011

    Fast, easy and pretty good! And you can put in any vegetable that's in the fridge.

  • nonnyc24 21 Aug, 2011

    I've made this several times just as the recipe suggests. Everyone has loved it. Last time my grandson eyed it questionably, tasted it, and then ate about half! It must be good!

  • KileyLagan 8 Mar, 2011

    As earlier post, I added mushrooms to saute as well

  • KileyLagan 8 Mar, 2011

    Great basic for brekkie but for dinner I added some diced garlic. a shallot (instead of onions)

  • essdee 21 May, 2010

    I loved this dish; I made it for a ladies brunch. The hot sause just gives this some depth without overwhelming the dish. I didn't invert it, just cut in 6 slices, but could easily feed 8 with the side dishes. I will make this again for a quick evening meal.

  • dtuskey1 3 May, 2010

    We used spinach instead of bell pepper and we called it spinach pie. We loved it.

  • cerine 1 May, 2010

    I always make tortilla plain with no onions or peppers, just potatoes. This looks nice ..Would like to give it a try.

  • 72carmen 23 Apr, 2010

    Hi! Here in Spain, (i,m in Madrid and I,m Spanish) Spanish don,t use the oven, we use the fry pan with only one tablespoon olive oil. First we fry only a little the potatoes, after we mix eggs, salt and potatoes and fry them together in the frying pan with only a tablespoon fo olive oil. But I like the recipe from Martha, it,s a new style of "tortilla espa?ɬ

  • Sherrmy 22 Apr, 2010

    Nice to see this. We ate it for dinner frequently when I was growing up in the 1960s - and we're Italians!

  • Piranja 22 Apr, 2010

    Just tried this and it came out beautifully. I might add some cheese next time, but it's very very good overall. I turned it around like a pie, but wouldn't do that again. It doesn't look as good from the bottom and part sticks to the pan. Next time i would just cut it out of the pan like a pizza. Great recipe idea for today, fast and easy and very filling!

  • karenjoykelly 22 Apr, 2010

    Do recipes have a calorie count or exchange? Would be very helpful with these recipes.

  • birkiegirl01 10 Mar, 2010

    To cut down on cooking time I slice the potato and onion put them in the microwave, stirring occasionally until the potatoes are cooked but not mushy. Cool while beating the eggs, add the eggs to potato, onion mixture, heat up a skillet with a bit of oil and cook over med heat until bubbles form on the surface. Cover the pan, invert and slide back into pan to cook through. Tastes better cooked on the stove and you can add anything. Un besito desde Chiloeches, Guadalajara, Espa?

  • Debgar 10 Mar, 2010

    Do you bake this dish Covered? or UnCovered?

  • 72carmen 10 Mar, 2010

    this is another way to eat "tortilla" for Spanish like me! but honestly, I prefer the tortilla espa?ɬ

  • awh 5 Feb, 2010

    This is so easy and good. Feel free to use unpeeled potatoes as I did - I skipped that step to save time!

  • ehguy11 15 Apr, 2009

    Excellent easy dish to make. Really came out good in our trusty cast-iron pan. Substantial and filling on the cheap!

  • Fantm 7 Apr, 2009

    Made this tonight - it was really good and really easy. I could have used a bit more hot sauce in it though, as I didn't taste it at all and we like our food a bit spicy. Took a bit longer than 16 minutes to firm up. This one's a keeper!

  • Cassaba 2 Apr, 2009

    This is just delicious! I made it with egg whites and it set up beautifully. My husband loved it and he isn't a fan of "breakfast for dinner" but this was a hit This was inexpensive and fast, perfect weeknight meal.