Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large floury baking potatoes (e.g. Rooster) (approximately 600g), for browning
  • 1 onion, peeled and chopped
  • ½ red pepper, seeded and chopped
  • 2 tablesp. rapeseed or olive oil
  • 5 eggs
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 67
Cooking time: 35 MIN

A recipe full of colour, with hints of red pepper that spice up the flavours of the potato.

  1. Wash, peel and cut the potatoes into thin slices about ½ cm thick.
  2. Heat the oil in a large frying pan or skillet. Add the potato slices and chopped peppers. Sauté over medium heat for about 10 minutes, stirring regularly. Add the chopped onions and cook for a further 5 minutes. Set aside.
  3. Beat the eggs in a bowl and season with salt and pepper
  4. Pour the potato/onion/pepper mixture into the bowl and stir.
  5. Pour the 2 tablespoons oil into the pan and add the preparation.
  6. Cook the tortilla on one side on a low heat for about 5 to 7 minutes, folding the edges down slightly as it cooks to give it a nice round shape.
  7. Place a plate over the pan and turn the tortilla over cleanly. Slide it back into the pan to finish cooking the other side for 10 minutes
  8. Leave to cool. Cut the tortilla into squares and enjoy it as an aperitif!

Credit: recipe by AnneCé Bretin.

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