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.
Everyday Food, April 2009
128 Ratings
- 5 star values: 29
- 4 star values: 39
- 3 star values: 38
- 2 star values: 18
- 1 star values: 4
Martha Stewart Member
Rating: 5 stars
MINOUCHKA -- I love this easy and delish recipe. Made it several times. Added to the potatoes sliced asparagus or chopped spinach and a bid of shredded cheese, or whatever I had on hand as a veggie. Also it makes a great lunch or light supper w/ crusty bread on the side. MM MM GOOD!
Martha Stewart Member
Rating: Unrated
How thick are the potatoes sliced????????
Martha Stewart Member
Rating: Unrated
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.
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Martha Stewart Member
Rating: 4 stars
This recipe is a great lower-calorie alternative to a quiche or a breakfast casserole. So delicious!
Martha Stewart Member
Rating: Unrated
don't eat white potatoes, so used red pepper, shallots, yellow squash. used tiny bit of sharp cheddar in eggs. perfect.
Martha Stewart Member
Rating: 3 stars
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.
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Martha Stewart Member
Rating: Unrated
Fast, easy and pretty good! And you can put in any vegetable that's in the fridge.
Martha Stewart Member
Rating: 4 stars
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!
Martha Stewart Member
Rating: Unrated
As earlier post, I added mushrooms to saute as well
Martha Stewart Member
Rating: Unrated
Great basic for brekkie but for dinner I added some diced garlic. a shallot (instead of onions)
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
We used spinach instead of bell pepper and we called it spinach pie. We loved it.
Martha Stewart Member
Rating: Unrated
I always make tortilla plain with no onions or peppers, just potatoes. This looks nice ..Would like to give it a try.
Martha Stewart Member
Rating: Unrated
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
Martha Stewart Member
Rating: Unrated
Nice to see this. We ate it for dinner frequently when I was growing up in the 1960s - and we're Italians!
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
Do recipes have a calorie count or exchange? Would be very helpful with these recipes.
Martha Stewart Member
Rating: Unrated
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?
Martha Stewart Member
Rating: Unrated
Do you bake this dish Covered? or UnCovered?
Martha Stewart Member
Rating: Unrated
this is another way to eat "tortilla" for Spanish like me! but honestly, I prefer the tortilla espa?ɬ
Martha Stewart Member
Rating: Unrated
This is so easy and good. Feel free to use unpeeled potatoes as I did - I skipped that step to save time!
Martha Stewart Member
Rating: Unrated
Excellent easy dish to make. Really came out good in our trusty cast-iron pan. Substantial and filling on the cheap!
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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.