Spanish tortilla with red pepper salad
Brunch, lunch, dinner – enjoy this versatile dish at any time of day.
New potatoes, raw
Calorie controlled cooking spray
Egg, whole, raw
3 medium, raw
Roasted Red Peppers in brine, drained
50 g, drained weight
Extra Virgin Olive Oil
Vinegar, All Types
1 teaspoon(s), sherry
- Bring a small pan of water to the boil and cook the potatoes for 7-8 minutes until almost tender, then drain.
- Meanwhile, mist a 16-18cm nonstick frying pan with cooking spray and fry the onion over a medium heat for 8-10 minutes until soft.
- Stir in the potatoes, eggs and parsley and cook for 10-12 minutes until the top of the tortilla is just set, then carefully invert onto a plate. Mist the pan with more cooking spray, and slide the tortilla back into the pan. Cook for 3 minutes until the egg is set, then remove from the pan.
- For the salad, arrange the peppers, tomato and red onion on a plate. Mix the olive oil and sherry vinegar together, then drizzle over. Season to taste and serve with the tortilla garnished with the extra parsley.