red pepper and pesto tortilla

Name: red pepper and pesto tortilla
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 grams waxy potatoes (e.g., Yukon Gold), peeled and thinly sliced; 1 large red bell pepper, deseeded and sliced into strips; 1 medium yellow onion, thinly sliced; 7 large eggs; 3 tbsp basil pesto (or sun-dried tomato pesto); 150 ml olive oil (for frying); 1 tsp salt; 0.5 tsp black pepper

With homemade olive bread! Inspired by @jadeofreeman

recipe by

phil

MainSpanish4 servingsvegetariangluten free

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prep (min)

cook (min)

total (min)

•600 grams waxy potatoes (e.g., Yukon Gold), peeled and thinly sliced
•1 large red bell pepper, deseeded and sliced into strips
•1 medium yellow onion, thinly sliced
•7 large eggs
•3 tbsp basil pesto (or sun-dried tomato pesto)
•150 ml olive oil (for frying)
•1 tsp salt
•0.5 tsp black pepper