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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:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009


  • 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


  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. 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. 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.

Cook's Notes

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

Reviews Add a comment

  • MS11707576
    15 OCT, 2015
    How thick are the potatoes sliced????????
  • MS10988074
    2 JUL, 2015
    At the heart of the Spanish tortilla are eggs and potatoes. So, yea, it is a potato heavy dish. This is a great variation while keeping the important potato heavy aspect, as it should be.
  • LLGray
    28 NOV, 2014
    This recipe is a great lower-calorie alternative to a quiche or a breakfast casserole. So delicious!
  • MS10755027
    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.