Spanish Tortilla with Mini Peppers

Lunch / Dinner

Spanish Tortilla with Mini Peppers

If there’s any season that bodes well for simplified meals, it’s summer. With an array of produce at its peak, it’s easy to make meals more flavorful with fewer ingredients. Peppers are integral to Spanish cuisine. Use them here in this Spanish Tortilla with potatoes and Manchego cheese, perfect for a weeknight dinner, breakfast, or brunch.


6 servings

Total Time

Print Recipe

Share Recipe



Preheat oven to 450°.

Whisk together eggs, half-and-half, salt, and black pepper. Stir in parsley and Manchego.

Heat olive oil in a 10-inch nonstick ovenproof skillet over medium heat; add potatoes and cook 5 minutes. Add sweet peppers and yellow onions; cook 3 minutes. Add garlic and red pepper flakes; cook 1 minute. Pour egg mixture into skillet, stir to combine, then transfer skillet to oven.

Bake tortilla until eggs are puffed and set, 12 minutes. Loosen edges with a spatula, transfer to plate, and serve.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 293

% Daily Value*

Total Fat 20g 30%

Saturated Fat 6g 30%

Cholesterol 262mg 87%

Sodium 651mg 27%

Carbs 14g 4%

Protein 13g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!