Potato Tortilla with Red and Green Peppers
A comforting homemade recipe of the classic Spanish potato omelet, slow-cooked to achieve a crispy exterior and a juicy center, with visible chunks of potato, onion, and peppers, maintaining a rustic and professional style.
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50 min
Medium
Casera / Española
6 servings
The story behind
This recipe is a pillar of family cooking, aiming for the perfect balance between a creamy interior and a golden exterior. This version includes sautéed peppers that provide a homemade flavor, making it perfect for breakfast or as a snack. It is a crowd favorite with a beautiful golden finish.
Instructions
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11. Preparing the sofrito and creamy filling: In a pan with olive oil, sauté the potatoes and onion until softened, achieving that homemade texture. Add the chopped bell peppers and cook over low heat until you obtain a professional-quality coating.
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22. Creating the crispy base and filling: In a bowl, roughly beat the eggs with salt and pepper. Stir in the sautéed potatoes and peppers, ensuring a good layer for gratinating with fresh parsley and minced garlic.
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33. Cooking with the coating: Pour the mixture into a large pan with a little olive oil. Cook over low heat until you achieve a crispy base and a creamy filling.
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44. Flipping with the filling: Using a plate, flip the tortilla professionally, achieving a golden-brown coating. Cook the other side until golden brown.
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55. Finishing: Remove from the pan and let it rest for 10 minutes, achieving a soft texture. Serve on a plate. Sprinkle generously with additional finely chopped fresh parsley and a grating of lemon zest. Enjoy with the family!
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