Spanish Potato & Manchego Tortilla with Piquillo Pepper Salad
A golden, custardy Spanish tortilla of slow-cooked potato and onion bound with eggs and nutty manchego, served warm alongside a sharp-sweet piquillo pepper and parsley salad.
- 450 g potato
- 150 g onion
- 2 tbsp olive oil
- 5 pc eggs
- 60 g manchego cheese
- 1 pc garlic clove
- 80 g piquillo peppers
- 1 tbsp sherry vinegar
- 2 tsp extra virgin olive oil
- 10 g flat-leaf parsley
- 60 g mixed salad leaves
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Add to a shopping listHow the shopping list works →For the tortilla
- Step 1
Peel the potatoes and slice into thin rounds (about 3mm thick). Halve and thinly slice the onion.
- Step 2
Heat the olive oil in a 24cm non-stick frying pan over medium-low heat. Add the potatoes and onion, season with a pinch of salt, cover, and cook gently for 15–18 minutes, stirring occasionally, until the potatoes are tender but not browned.
- Step 3
Meanwhile, crack the eggs into a large bowl and whisk with a pinch of salt and pepper. Grate the manchego and stir half into the eggs.
- Step 4
Once the potatoes are tender, drain off and reserve the excess oil. Let the potato mixture cool for 5 minutes, then fold it into the egg mixture along with the remaining manchego and the minced garlic.
- Step 5
Wipe out the pan and return 1 tablespoon of the reserved oil, heating over medium heat. Pour in the egg-potato mixture, spreading it evenly, then reduce the heat to low and cook for 6–8 minutes, until the edges are set and the base is golden.
- Step 6
Place a large plate over the pan and carefully invert the tortilla onto it. Slide it back into the pan to cook the other side for 4–5 minutes, until just set in the centre.
- Step 7
Slide the tortilla onto a board and rest for 5 minutes before slicing into thick wedges.
For the piquillo pepper salad
- Step 1
Slice the piquillo peppers into thin strips and toss in a bowl with the chopped parsley, sherry vinegar, extra virgin olive oil, and a pinch of salt and pepper.
- Step 2
Just before serving, toss the mixed salad leaves through the pepper mixture.
- Step 3
Serve the tortilla wedges warm or at room temperature alongside the piquillo pepper salad.
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