Photo of Spanish tortilla with red pepper salad by WW

Spanish tortilla with red pepper salad

Points® value
Total Time
45 min
10 min
35 min
Brunch, lunch, dinner – enjoy this versatile dish at any time of day.


New potatoes, raw

250 g

Calorie controlled cooking spray

8 spray(s)


1 small

Egg, whole, raw

3 medium, raw

Parsley, fresh

½ tablespoon(s)

Roasted red peppers in brine, drained

50 g, drained weight


½ large

Red onion

¼ small

Extra virgin olive oil

½ tablespoon(s)

Vinegar, All Types

1 teaspoon(s), sherry


  1. Bring a small pan of water to the boil and cook the potatoes for 7-8 minutes until almost tender, then drain.
  2. 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.
  3. 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.
  4. 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.