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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 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.