A simple-to-make vegetarian meal, perfect for a midweek dinner or packed into a lunchbox for on the go snacking.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 6 Eggs, beaten
- ½ Teaspoon salt
- ½ Teaspoon smoked paprika
- 2 Large white onions, peeled and thinly sliced
- 1 Red pepper, seeded and thinly sliced
- 1 Green pepper, seeded and thinly sliced
- 2 Large potatoes, cooked and cooled, then sliced into 1cm slices
- 3 Tbsp light olive oil, plus extra for frying
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Method
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1Preheat an oven to 180°C fan assisted / 200°C / Gas Mark 6
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2Mix the eggs, salt and paprika in a large mixing bowl.
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3Place the Skillet on a medium heat and heat until hot enough that water sizzles on the pan’s surface when sprinkled on.
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4Add oil to the Skillet, before adding the onions and peppers. Cook gently for at least 20 minutes, turning the heat down after 10 minutes, until the onions and peppers are very soft.
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5In a separate bowl, add the egg mixture, cooked potatoes and the onion and pepper mixture. Leave for 30 minutes.
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6Meanwhile, wash the Skillet and when ready to cook the tortilla, return it to the hob and bring it to a medium heat.
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7When the Skillet is hot, add 1 tbsp oil to the Skillet and pour in the tortilla mixture.
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8Cook until all the edges of the tortilla are bubbling – about 5 minutes – and then place in the preheated oven for 20 minutes.
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9Remove from the oven and leave for 5 minutes before turning onto a plate to serve.