Feta & pepper tortilla

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Good Food

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Recipe by Good Food

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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, salt 1.36 g

Latest comments and suggestions

• Narlene

  07 November 2007

  Narlene rated this recipe

  

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• Lauren

  13 November 2007

  Lauren rated and commented on this recipe

  

  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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• Lucetta

  06 January 2008

  Lucetta rated and commented on this recipe

  

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

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• wineboy

  26 August 2008

  wineboy commented on this recipe

  where do i find the binder

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• Ella

  10 December 2008

  Ella rated and commented on this recipe

  

  Love it!

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• 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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• 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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• sarah

  10 July 2009

  sarah 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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• sally

  30 September 2009

  sally rated and commented on this recipe

  

  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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Ingredients

• 2 red peppers
• 3 medium potatoes
• 2 tbsp olive oil
• 8 eggs
• 100g feta cheese

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 50 mins

Vegetarian

Ingredients

• 2 red peppers
• 3 medium potatoes
• 2 tbsp olive oil
• 8 eggs
• 100g feta cheese

Per serving

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

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