Roasted Red Pepper Spanish Tortilla

This recipe has all the flavour of the traditional method, but with less fat.

  • Prep time: 25 min
  • Makes: 6 servings
  • Cook time: 23 min

Nutritional Information

PER SERVING: 1/6th wedge

  • Calories 130
  • Fat 2.5 g
  • Saturated Fat 0 g
  • Cholesterol 5 mg
  • Carbohydrates 16 g
  • Fibre 3 g
  • Sugar 1 g
  • Protein 10 g
  • Sodium 560 mg
  • Potassium* 450 mg
  • Calcium 75 mg
  • Iron 2.5 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 pound / 500 g
Yukon gold potatoes (about 3 potatoes)
1/2 tsp / 2 ml
each paprika and salt
1/4 tsp / 1 ml
1 tbsp / 15 ml
canola oil
1/2 cup / 125 ml
each chopped roasted red peppers and green onion
2 tbsp / 30 ml
chopped fresh cilantro leaves
2 cup / 500 g
Egg Creations Fat Free Garden Vegetable, well shaken
1 tsp / 5 ml
Louisiana-style hot pepper sauce
Fat-free sour cream (optional)


  1. Using a sharp knife, slice the potatoes very thinly; blanch in boiling, salted water for 5 minutes. Drain well and spread out on a paper towel-lined baking sheet; pat dry. Combine the paprika, salt and pepper; lightly sprinkle the potatoes with half of the seasoning.

  2. Brush the oil over a 10-inch (25 cm) nonstick skillet. Layer one third of the potatoes, seasoned-side-down, in an even layer in the skillet. Sprinkle lightly with a little of the remaining seasoning. Toss the red peppers with the green onion and coriander; sprinkle half over potatoes.

  3. Repeat layers once. Finish with an even layer of the remaining potatoes and seasoning. Set over medium heat and cook for 7 minutes or until potatoes are lightly browned.

  4. Whisk the eggs with the hot pepper sauce; pour evenly over the skillet mixture. Reduce the heat to medium-low. Cook, covered, for 12 to 15 minutes or until set. Remove from heat and loosen the edges of the tortilla from the skillet sides; turn out onto a large plate and cut into wedges.

  5. Garnish with sour cream (if using).


  1. If using jarred roasted red peppers, rinse and blot them dry, before chopping, to reduce the sodium from the brine.

  2. Use a mandolin for really thin slices of potatoes.

  3. Serve with a leafy green salad as a main course or cut into smaller wedges to serve as a side dish for roasted chicken or pork.

Gluten Free

  1. For gluten-free: If using jarred roasted red peppers and hot pepper sauce, read ingredient lists to make sure they are gluten-free. If using sour cream check that it is gluten-free. If serving with roasted chicken or pork, make sure these are also gluten-free.

This recipe was made with:

Egg Creations Fat Free Garden Vegetable

An even more delicious way to eat your vegetables.

Learn More

Tips: Storing Leftovers

Did you know, leftover omelets, quiches and frittatas freeze well and can be quickly reheated in the microwave for a speedy breakfast, lunch or supper.

Easy Sicilian Inspired Lasagna

View recipe

Cobb Salad Dip

View recipe
See all recipes