Tortilla Española With Sweet Red Peppers

Savory and slightly sweet with sweet red peppers, this full proof, but half-baked tortilla Española recipe will be your new favorite brunch or breakfast dish.

– Potatoes – Olive Oil – Shallots – Peppers – Eggs – Sea Salt – Parsley


Pre-heat oven to 350f degrees.


Peel potatoes and slice thinly, preferably using a mandolin or slicer to a medium thickness. Make them all the same size to cook evenly.


Line a baking sheet with parchment paper and drizzle a little olive oil on top (approx. 1 Tbsp). Add potatoes in as close to a single layer as you can get it and toss in the olive oil.


In the meantime, slice shallots and peppers into small rings of even sizing. Remove seeds and stem from peppers and discard.


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