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Spanish Style Red Pepper and Potato Tart


Ingredients Serves 4


300g potatoes
20g butter
1 white onion
2 red peppers
1 tsp smoked paprika

8 free range eggs

Salt and pepper


Here’s how:


Slice the potatoes into 1cm pieces and cook in salted boiling water for no more than 4 minutes.
Drain the potatoes after the 4 minutes of boiling and leave to cool, making sure all the steam is allowed to evaporate.

Meanwhile place the red peppers onto a tray and bake in the oven for 25 minutes until soft.
Once the potatoes and peppers are cooked you are ready to make the frittata. Slice the onion as thinly as possible and place in a large frying pan with a splash of oil.

Cook the onions with a sprinkle of salt for 5-10 minutes on a medium heat, this will remove the moisture from the onions and help them caramelise.
Pre heat the oven to 170c.
Cut and remove the seeds from the pepper before dicing and adding to the onions. Sprinkle the paprika over the ingredients, then layer up with the cooked potatoes. Whisk up the eggs in a jug and season with a little salt and pepper before pouring into the pan.

This is a great comfort food recipe which clears out the fridge as well! Try this

Spanish omelette recipe with red onion, red pepper and potatoes. Serve with

a rocket salad dressed in sherry vinegar and olive oil for a fab and simple


Continue to cook on the hob, rolling the pan to make sure all the beaten egg gets into all the gaps, then and only then put the pan into the oven for 20 minutes to bake.

I like to serve this frittata with a green salad dressed in extra virgin olive oil and sherry vinegar.

Serve with a nice glass of Rioja


Recipe by Peter Sidwell

Spanish Style Red Pepper and Potato Tart

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