Feta & pepper tortilla

Feta & pepper tortilla

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(12 ratings)

Cook: 40 mins - 50 mins


Serves 4
Learn to cook with this vegetarian tortilla recipe everyone will enjoy

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal354
  • fat24g
  • saturates8g
  • carbs14g
  • sugars5g
  • fibre2g
  • protein21g
  • salt1.36g
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  • 2 red peppers
  • 3 medium potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 100g feta cheese


  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.

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Comments, questions and tips

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26th May, 2013
Very tasty! I cooked the potatoes slightly longer and added an onion as suggested, the contrast of the sweet pepper and salty feta is lovely. Nice cold the next day as well.
11th May, 2012
It is very cool!
18th Sep, 2011
Oops, forgot to rate it!
18th Sep, 2011
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.
alanjns's picture
2nd Mar, 2011
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.
16th Dec, 2010
Not bad but not the best flavoured tortilla, I think it could be improved with onion at the very least.
5th Dec, 2010
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.
30th Sep, 2009
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!
10th Jul, 2009
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? :-)
3rd Jul, 2009
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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