Feta & pepper tortilla

Feta & pepper tortilla

Learn to cook with this vegetarian tortilla recipe everyone will enjoy

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 40 - 50 mins

Vegetarian

Vegetarian

Method

  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.
  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.
  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.
  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.

Per serving

354 kcalories, protein 21g, carbohydrate 14g, fat 24 g, saturated fat 8g, fibre 2g, sugar 5g, salt 1.36 g

Recipe from Good Food magazine, May 2006.

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Latest comments and suggestions

  • Binder photo Narlene

    07 November 2007

    Narlene rated this recipe

    3 stars

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  • Binder photo Lauren

    13 November 2007

    Lauren rated and commented on this recipe

    4 stars

    This made a nice, light meal served with salad. I extended the cooking time for the potatoes to about 30 minutes. I also cooked the assembled fritatta for about 25 minutes total to ensure the eggs cooked through.

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  • Binder photo Lucetta

    06 January 2008

    Lucetta rated and commented on this recipe

    4 stars

    Really tasty - and the kids enjoyed it too. Also cooked the potatoes for a little longer than advised.

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  • Binder photo wineboy

    26 August 2008

    wineboy commented on this recipe

    where do i find the binder

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  • Binder photo Ella

    10 December 2008

    Ella rated and commented on this recipe

    5 stars

    Love it!

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  • Binder photo CloClo

    04 January 2009

    CloClo commented on this recipe

    Can you use cubes of other cheeses? I can't stand feta.

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  • Binder photo Sarahs Cafe

    03 July 2009

    Sarahs Cafe commented on this recipe

    Apart from frying the potatoes which I always hate doing, it takes so long, this was really easy to make. Had it for lunch the next day and was lovely cold, didn't get to try it hot though.

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  • Binder photo cakeanyone?

    10 July 2009

    cakeanyone? commented on this recipe

    I make tortillas quite a lot but would never fry the potatoes. I just slice them fairly thickly and boil them in salted water. A much healthier option. Think I'll make this one but perhaps add most of the feta to the egg mixture instead too? :-)

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  • Binder photo sally

    30 September 2009

    sally rated and commented on this recipe

    4 stars

    This was quite good, I felt it was just lacking a little something flavour wise, I'm not too sure what though! I just oven roasted the potato and pepper before mixing into the egg...easier than standing over a frying pan!

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  • Binder photo Agne

    05 December 2010

    Agne commented on this recipe

    wineboy, you can access your binder when you log in and press on 'xxxx recipes' on the right of the page, above the ingredient list.

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  • Binder photo Winks

    16 December 2010

    Winks rated and commented on this recipe

    4 stars

    Not bad but not the best flavoured tortilla, I think it could be improved with onion at the very least.

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  • Binder photo Alan

    02 March 2011

    Alan rated and commented on this recipe

    3 stars

    This was definitely better cold. We had it with a rocket salad for lunch. I also added onion and used a firm goats cheese as I didn't have any feta in stock. I think next time I might try adding garlic or some herbs and I would definitely boil the potatoes - there didn't seem much to be gained from frying them.

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  • Binder photo Shinyboots

    18 September 2011

    Shinyboots commented on this recipe

    Just made this having read the previous very helpful comments. I oven roasted my veg, including the potatoes and adding red onion, garlic and sage to the mix. I added a pinch of smoked paprika to the egg mix and the whole thing was very tasty.

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  • Binder photo Shinyboots

    18 September 2011

    Shinyboots rated and commented on this recipe

    4 stars

    Oops, forgot to rate it!

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  • Binder photo Muriel

    11 May 2012

    Muriel commented on this recipe

    <b>It is very cool!</b>

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 40 - 50 mins

Vegetarian

Vegetarian

Ingredients

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Per serving

354 kcalories, protein 21g, carbohydrate 14g, fat 24 g, saturated fat 8g, fibre 2g, sugar 5g, salt 1.36 g

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