Baked Spanish tortilla
In order to transport the tortilla, I baked it, rather than fried, in a bundt tin. I made such a big one that I ended up offering slices to everyone in the park! Traditionally it is made in a frying pan then upended onto a plate. Feel free to halve or quarter the recipe
Total Time40 minutes mins
Servings: 10
- 1 kilo cooked skinned potatoes cut into large chunks
- 1 or 2 Spanish nyora dried peppers soaked, deseeded, sliced (or any dried mild chilli)
- 3 or 4 tbsp olive oil
- 3 onions thinly sliced
- 4 cloves of garlic minced
- 3 peppers red, orange, green, thinly sliced
- 1 heaped tsp of smoked paprika
- 1 large courgette thinly sliced into half moons
- 1 red chilli deseeded, finely sliced
- Salt and pepper to taste
- 18 eggs
- To garnish fresh coriander leaves and some hot sauce.
Prepare the potatoes, boiling them in salty water. Soak the peppers. Preheat the oven to 180C
Put the olive oil into a heavy bottomed frying pan.
Sweat the onions until pale gold and soft, add the garlic, the peppers, the paprika and the courgette.
Add both the dried Nyora pepper and the red chilli. Season with salt and pepper.
Whisk the eggs together in a large bowl.
Add the strained potatoes into the eggs. Season. Add the fried pepper mixture. Stir so that the vegetables and potatoes are evenly distributed.
Grease a bundt cake tin and pour in the egg and potato mixture.
Place in the oven and bake for 40 minutes or until a metal skewer can be inserted and come out clean.