Spanish
⭐ Highly Rated
25 minmedium
SpanishBrunch
Recipe Story
origins & traditionsTortilla Española con Pimientos is a beloved staple of Spanish cuisine that transforms humble ingredients into something extraordinary. This rustic dish features thinly sliced potatoes and sweet bell peppers slowly cooked in olive oil until tender, then bound together with beaten eggs to create a thick, hearty omelet. Unlike French omelets, the Spanish tortilla is substantial and filling, traditionally served in wedges like a cake. The key to success lies in cooking the potatoes until they are tender but not crispy, allowing them to meld seamlessly with the eggs. Bell peppers add a touch of sweetness and vibrant color, while onions provide depth. Perfect for brunch gatherings, this versatile dish can be enjoyed hot from the pan or at room temperature, making it ideal for make-ahead entertaining. Pair with crusty bread and a simple tomato salad for an authentic Spanish meal.
Instructions
step by step0/7 done
Peel and slice the potatoes into thin rounds, about 1/8 inch thick. Slice the onions thinly. Cut the bell peppers into thin strips.
Heat 1/2 cup of olive oil in a 10-inch non-stick skillet over medium heat. Add the potato slices and onions, stirring to coat with oil. Season with salt. Cook for 15-20 minutes, stirring occasionally, until potatoes are tender but not browned.
Add the bell pepper strips to the potatoes and cook for another 5 minutes until softened. Use a slotted spoon to transfer the potato mixture to a large bowl, draining excess oil back into the pan. Reserve the oil.
In a separate large bowl, beat the eggs with a pinch of salt and black pepper. Add the warm potato mixture to the eggs and gently fold together. Let sit for 5 minutes to allow potatoes to absorb some egg.
Heat 2 tablespoons of the reserved oil in the same skillet over medium-high heat. Pour in the egg and potato mixture, spreading evenly. Reduce heat to medium-low and cook for 8-10 minutes, shaking the pan occasionally, until the bottom is set and golden.
Place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide the tortilla back into the pan, uncooked side down. Cook for another 6-8 minutes until fully set but still moist in the center.
Slide the tortilla onto a serving plate. Let rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.
Tortilla Española con Pimientos
4.2 (50)
A classic Spanish potato and egg omelet enriched with sweet bell peppers and onions, pan-fried to golden perfection. This hearty brunch dish is simple yet elegant, served warm or at room temperature.
medium
55 min
6 servings
Ingredients
0 of 8 checked
Main Ingredients
- 4 pieces potatoes, peeled and thinly sliced
- 8 pieces eggs, beaten
- 2 pieces bell-peppers, cut into thin strips
- 1 pieces onions, thinly sliced
- 8 tablespoons olive-oil, for cooking
Seasonings
- 1 1/2 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons parsley, chopped (optional)
Chef Tips
expert advice•For the best texture, use starchy potatoes like Yukon Gold or russets.
•The potatoes should be tender enough to break apart easily but not mushy.
•Don't rush the cooking process—low and slow is key.
•If you prefer a firmer tortilla, cook it a bit longer; for a creamier center, reduce the final cooking time slightly.
•Some cooks add a clove of minced garlic to the potato mixture for extra flavor.
•Fresh parsley sprinkled on top adds a nice touch.
•This tortilla is excellent served with aioli or a simple tomato sauce on the side.
•Leftover tortilla makes fantastic sandwich filling the next day.
