Spanish Vegetable Tortilla With Caper Dressing

Name: Spanish Vegetable Tortilla With Caper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg potatoes; 2 None red peppers, cut into strips; 150 g spinach, coarsely chopped; 1 None onion, peeled and chopped; 2 cloves garlic, peeled and finely chopped; 8 tbsp olive oil; 200 g feta cheese, cut into chunks; 6 None medium eggs; 150 ml milk; 1/2 bunch flat leaf parsley, 4-5 stalks for garnish, the rest chopped; 30 g capers, coarsely chopped

Servings: persons

1 kg potatoes
2 None red peppers, cut into strips
150 g spinach, coarsely chopped
1 None onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
8 tbsp olive oil
200 g feta cheese, cut into chunks
6 None medium eggs
150 ml milk
1/2 bunch flat leaf parsley, 4-5 stalks for garnish, the rest chopped
30 g capers, coarsely chopped

1
Cook the potatoes in boiling salted water for about 20 mins. Drain and allow to cool, then peel off the skins and cut into slices.
2
Preheat oven to 400u00b0F. Heat 4 tablespoons of oil in a large oven-safe frying pan (about 11 inches in diameter) and fry the potatoes, turning, for about 8 mins. Season, adding a little cayenne pepper if desired, then stir in the pepper, onion and garlic, and fry for a further 4 mins. Stir in the cheese and the chopped spinach.
3
Beat the eggs in a large bowl with the milk and season to taste, then pour the mixture over the potatoes. Cover the pan and cook for about 10 mins over low heat. Transfer the pan to the oven and cook the tortilla for 20 mins or until set.
4
To make the dressing, mix the rest of the oil with the capers and parsley and season. Remove the tortilla from the oven and leave it to rest for about 5 mins. Transfer tortilla from the pan onto a large plate by placing plate face down on the pan and inverting the pan over the plate. Spread the dressing over the top and garnish with the parsley leaves, then serve.

937

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 kg potatoes, 2 None red peppers, cut into strips, 150 g spinach, coarsely chopped, 1 None onion, peeled and chopped, and more.

Yes, Spanish Vegetable Tortilla With Caper Dressing falls under the General 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 Vegetable Tortilla With Caper Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions