Feta & pepper tortilla
- Good Food team
Save recipe
Serves 4
Easy
Cook: 40 mins - 50 mins
A star rating of 3.7 out of 5.16 ratingsRate
loading...
Learn to cook with this vegetarian tortilla recipe everyone will enjoy
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
- 2 red peppers
- 3 medium potatoes
- 2 tbsp olive oil
- 8 eggs
- 100g feta cheese
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal354
-
fat24g
-
saturates8g
-
carbs14g
-
sugars5g
-
fibre2g
-
protein21g
-
salt1.36g
low
Ad
Method
-
step 1
Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside.
-
step 2
Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside.
-
step 3
Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat.
-
step 4
Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve.
Recipe from Good Food magazine, May 2006
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.7 out of 5.16 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...