Anya von Bremzen

Tortilla with Potatoes Artichokes, and Peppers

Tortilla de Patatas, Alcachofas y Pimientos de Piquillo

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Preparation info
  • Serves

    4 to 6

    as a tapa
    • Difficulty

      Easy

Appears in
top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

One day, dying from hunger in my tiny rented Madrid apartment with half a kitchen, I improvised this tortilla using jars of artichokes and piquillo peppers and a leftover boiled potato. It was so incredibly good I’ve been making it ever since. Serve it as a snack, a tapa, or a light lunch for two.

Ingredients

  • About 4 tablespoons olive oil, plus more if needed
  • ½ medium-size onion, quartered and thinly sliced
  • 1 large

Method

  1. Heat 2 tablespoons of the olive oil in a medium-size skillet over medium heat. Add the onion and cook until limp but not brown, 3 to 5 minutes. Add the potato and cook, stirring gently, for 5 minutes. Stir in the artichokes and piquillo peppers and cook, stirring, for another