Spanish Egg Tortilla with Charred Peppers, Goat Che

Name: Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red peppers; 2 tablespoons olive oil; 2 tablespoons butter; 1 tablespoon olive oil; 2 Spanish onions, thinly sliced; 2 cloves garlic, finely chopped; Salt and pepper; 4 small new potatoes; 2 tablespoons olive oil; Salt and freshly ground pepper; 2 tablespoons olive oil; Charred peppers; Caramelized onions; Roasted potatoes; 12 eggs, lightly beaten; 1/4 pound goat cheese, crumbled; Finely chopped fresh parsley; 3 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; 1/4 cup olive oil; Salt and freshly ground pepper; 1/2 bunch curly parsley leaves; 2 scallions including green tops, thinly sliced; 6 cherry tomatoes, cut in half; 4 buttom mushrooms, cleaned and thinly sliced; 2 tablespoons toasted pine nuts

Servings: persons

2 red peppers
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon olive oil
2 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
4 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
Charred peppers
Caramelized onions
Roasted potatoes
12 eggs, lightly beaten
1/4 pound goat cheese, crumbled
Finely chopped fresh parsley
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper
1/2 bunch curly parsley leaves
2 scallions including green tops, thinly sliced
6 cherry tomatoes, cut in half
4 buttom mushrooms, cleaned and thinly sliced
2 tablespoons toasted pine nuts

1
For the Charred Peppers: Preheat broiler.
2
Rub pepper with olive oil and place on a baking sheet.
3
Broil peppers until the skins are charred on all sides.
4
Place in a paper bag and let steam for 5 minutes.
5
Remove skin and seeds and cut into julienne.
6
For the Onions: Heat butter and oil in a medium saute pan over medium heat.
7
Add onions and cook until soft and caramelized.
8
Add garlic and cook for 2 minutes.
9
Season with salt and pepper.
10
For the Potatoes: Preheat oven to 375 degrees.
11
Rub potatoes with olive oil.
12
Place in a small baking dish and roast until just cooked through.
13
Remove and slice into 1/4-inch thick slices.
14
For the Tortilla: Heat oil in a large saute pan.
15
Add the peppers, onions and potatoes and cook for 1 minute.
16
Add the eggs and season with salt and pepper to taste.
17
When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center.
18
While the mixture is still loose, add chunks of the goat cheese and parsley.
19
Continue to pull eggs to center of pan.
20
When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan.
21
Cook for 1 minute.
22
Flip onto a serving plate
23
For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste.
24
Add the remaining ingredients and toss to coat.
25
Top with the pine nuts.

1149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 red peppers, 2 tablespoons olive oil, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions