Spanish Tortilla with Padron Peppers
The most humble ingredients tumbled together to make something extremely satisfying and nostalgic. Just imagine yourself nibbling tapas and sipping a cold drink watching the world go by on the Costa Brava.
Method
Based on 4 servings, adjust as needed.
Step 1
First peel and cut the waxy potatoes into 2-3mm slices. Place a large pan of water onto the stove and add the sliced potatoes. Season with a pinch of salt and bring to the boil. Once boiling, cook for 6-8 minutes until just cooked. Drain and leave to steam.
Step 2
Meanwhile, slice the onions and chop the garlic. Whisk the eggs and season well with salt, black pepper and smoked paprika.
Step 3
Place a large, non-stick and oven-proof frying pan (we used a 28cm in diameter to serve 4) over a medium heat and add half of the oil. Once hot, add the onions and garlic and cook for 8-10 minutes, until softened. Add the cooked and drained potatoes, season generously and cook for a further 10 minutes, until the potatoes are cooked through and the onions are sweet and translucent. Preheat your oven to 200°C fan.
Step 4
Pour the whisked eggs into the pan and allow the eggs to set around the edges, 2-3 minutes. Place the pan in the oven and cook 5-10 minutes until the eggs are set. Tip: if you think your potatoes are still a tad firm, you might want to cover the pan with a sheet of foil while they finish off cooking for a further 5 minutes to prevent the tortilla from over-colouring.
Step 5
While the tortilla is baking, heat another frying or saute pan and add the remaining oil. Turn the heat to high and add the padron peppers. Cook for 5-6 minutes until the skins start to blister and blacken a little. Season with plenty of flaky sea salt and pour out onto a plate.
Step 6
Once the tortilla is cooked through, you can either leave it to rest for a few minutes before turning it out onto a large board or plate (be very careful not to burn yourself) or simply serve wedges straight from the pan, along with the cooked padron peppers. Serve with a spoonful of mayo or garlic aioli if you like.
- Ingredients
- Based on 4 servings
-
4 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
270g Padron Peppers 1x Sainsbury's Baby Sweet Peppers, Taste the Difference 270g -
2 Waxy Potatoes, roughly 100g per person of potatoe 2x Sainsbury's Baking Potatoes Loose -
4 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
2 White Onions 2x Sainsbury's Onions Loose -
6 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
4 tbsp Garlic Mayonaise 1x Sainsbury's Garlic Mayonnaise 280ml -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g