Red Pepper Tortilla

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Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Red peppers add sweetness and colour to a tortilla. Perfect with a Gilda and a glass of fino sherry.

Ingredients

  • 2 medium potatoes (225–250 g), peeled, sliced into quarters lengthways and cut into thin triangles
  • 8 tablespoons

Method

Toss the potatoes with ½ a teaspoon of salt, transfer to a colander and leave to stand for 15 minutes. Set a large non-stick frying pan over a medium heat and add 4 tablespoons of the olive oil. When hot, add the onion, thyme, bay leaves and a pinch of salt and cook for 10 minutes, stirring occasionally, until the onion is soft and golden. Add the peppers and paprika and continue to cook for 10