Spanish Potato and Pepper Tortilla

Ingredients

• 8 large eggs
• 250 g Yukon gold potatoes
• 150 g red bell pepper
• 2 tbsp extra-virgin olive oil
• 80 g onion
• 8 g fresh parsley
• 0.7 tsp fine sea salt
• 0.3 tsp black pepper

Instructions

1. Slice the Yukon gold potatoes into thin 3 mm rounds and the onion into thin half-moons. Heat the extra-virgin olive oil in a 20 cm non-stick skillet over medium-low heat and add both with half the fine sea salt.
2. Cook gently for 12 minutes, turning every few minutes with a spatula, until the potato slices are completely tender and break when pressed. They should stay pale — this is a poach in oil, not a fry, and browning them makes the tortilla harsh.
3. Dice the red bell pepper and add it for the last 4 minutes, until softened but still holding colour. Drain the mixture in a sieve set over a bowl and keep the oil.
4. Beat the large eggs in a wide bowl with the remaining fine sea salt and black pepper for 30 seconds, until the yolks and whites are fully combined and slightly frothy. Stir in the warm vegetables and let them sit 5 minutes so the egg takes on their flavour.
5. Return all the reserved oil to the pan over medium heat. Pour in the mixture, then immediately turn the heat to low and cook 6-8 minutes, running a spatula around the edge now and then, until only the top 5 mm is still liquid.
6. Slide the tortilla onto a plate, invert the pan over it and flip it back in. Cook 2 minutes more, then rest 5 minutes before cutting into wedges and scattering with chopped fresh parsley — the centre should be just set and faintly creamy.

Nutrition (per serving)

Calories

553

Protein

29.1 g

Fat

34.4 g

Carbs

32.1 g