- Slice the red onions thinly.
- Wash and slice the peppers into strips.
- Peel and thinly slice the potatoes.
- Peel and crush the garlic using the garlic crusher or chop finely.
- Heat the olive oil in the frying pan
Red pepper and Manchego Tortilla
A Spanish tortilla made with crunchy red pepper and soft potatoes flavoured with manchego cheese, garlic, paprika and parsley
How it's doneDirections
- Place the onions, potatoes peppers and garlic
into the pan.
- Cook till potatoes are soft, approx 15 mins
- Beat the eggs
- Add the paprika
- Season with salt and pepper
- Mix the ingredients
- Grate the cheese.
- Wash and finely chop the fresh parsley.
- Empty the contents of the frying pan into a bowl.
- Add the eggs, cheese and parsley to the bowl
- Switch the grill on.
- Heat the frying pan add some oil.
- Add the potato mixture to the pan.
- Cook for 3 to 4 mins.
- Place under the grill cook till crisp and golden brown
- Wash mixed leaves and place in a serving bowl.
- Place a cross on the top of the cucumber then slice the cucumber to form quarters, sprinkle over the salad leaves.
- Wash the cherry tomatoes and then slice in half sprinkle over the salad leaves
- Cut the tortilla into slices,
- Serve with salad
- Serve immediately
What you needIngredients
- large bowl
- chopping board
- large knife
- fish slice
- garlic crusher
- frying pan
- 1 tbsp olive oil
- 1/2 red onion
- 1 bell pepper (red)
- 2 cloves garlic
- 2 potatoes
- 3 eggs
- 1/2 tsp smoked paprika
- 1 handful fresh parsley
- 75 grams manchego cheese
- Black pepper to taste
- Salt to taste
- black pepper to taste
- 1/4 cucumber
- 30 grams Salad leaves
- 50 grams cherry tomatoes
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