Ingredients
- 1 kg of potatoes
- ½ white onion
- 3 piquillo peppers (in a jar)
- 8 eggs
- 2 tbsp olive oil
- Salt & pepper
Instructions
- Rinse the potatoes and place in a saucepan. Cover with cold water, bring to the boil and cook for 15 minutes. Drain and leave to cool.
- Peel and chop the onion. Drain and chop the piquillos. Beat the eggs in a large bowl until smooth. Season to taste with salt and pepper.
- Preheat the oven to 180°C (gas mark 6). Grease a springform tin. Peel and slice the potatoes. Put them in the bowl with the onion and the piquillos. Season with salt and pepper and mix well.
- Pour the egg mixture into the tin, place in the oven and bake for 30 to 35 minutes. Leave to cool before cutting the tortilla into small cubes. Serve on their own or with baguette toast.
TIP: Use salad potatoes, which hold well when cooked.
