Catalan tortilla

Isreal Robertson
5 1
75 mins
75 mins


Servings: 4
  • 750 g waxy potatoes
  • 2 (approx. 400 g) red peppers
  • 1 medium onion
  • 1 Garlic clove
  • 5 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 5 Eggs (size M)
  • 100 ml Milk
  • 50 g grated Manchego cheese
  • 2-3 stem(s) flat leaf parsley


  1. 1

    Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, drain and peel. Cool potatoes for about 3 hours and let them rest

  2. 2

    Clean, wash and cut the peppers into small cubes. Peel onions and garlic. Finely dice onion, press garlic through a garlic press. Cut potatoes into slices

  3. 3

    Heat 1 tablespoon of oil in a coated frying pan (24 cm Ø), sauté the bell pepper, onion and garlic for approx. 5 minutes. Season with salt and pepper and remove. Put 4 tablespoons of oil into the hot pan and fry the potatoes for about 5 minutes, turning them over. Season with salt and pepper and fold in the paprika-onion mixture

  4. 4

    Whisk eggs, milk, cheese, approx. 1/2 teaspoon salt and a little pepper. Pour egg and cheese milk over the potato and pepper mixture. Cover and let it simmer for 10-15 minutes at low heat. Slide the tortilla onto a flat, large pot lid or plate. Place the tortilla back into the pan with the browned side up and

  5. 5

    Wash the parsley, shake dry and cut the leaves into strips. Arrange the tortilla on a large plate and cut into cake pieces. Sprinkle with parsley. Serrano ham, olives and salad taste good with it

  6. 6

    waiting time approx. 3 hours

Nutrition Facts

440 kcal
33 g
26 g
19 g

Categories & Tags