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.

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

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Pre-heat oven to 350f degrees.

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

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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.

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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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Get the recipe here!

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For more delicious recipes visit:

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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

Ingredients

Pre-heat oven to 350f degrees.

1

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

2

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.

3

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

4

Get the recipe here!

For more delicious recipes visit:

Food by Mars

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Warm Green Bean Salad With Bacon

Roasted Ranch Sweet Potatoes

Easy Roasted Radishes