Inverted Spanish Tortilla Recipe

September 04, 2009 By: erik Category: Food, Photos, Recipes, Spain 1,008 views

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Stuffed PeppersRecently someone told us of an outside-the-box way of preparing a Spanish tortilla de patatas. Rather than cutting up peppers and cooking them inside the tortilla, what if you put the tortilla inside the peppers? An inverted Spanish tortilla!

When a friend of ours who has a little vegetable farm gave us a bag of enormous gorgeous green peppers, we knew we had to try this recipe.


Tortilla de Patatas Ingredients
Potatoes, eggs, peppers, and optional onion. I used half of the onion, all the potatoes you see here, all the eggs, and it ended up being enough to fill seven peppers.


Sliced Potatoes
Slice the potatoes thinly. We have an adapter to our blender that lets me slice potatoes perfectly evenly like this. Without such a device, the process just takes a little more time and care to do with a knife.

Diced Onion
Dice the onion.

Frying Potatoes and Onions
Fry the potatoes and onions together in very hot oil until the potatoes turn golden brown.

Fried Potatoes and Eggs
Remove the potatoes from the oil (I use a colander with a bowl underneath to collect the oil) and add all the eggs. Getting the right egg-to-potato ratio can be tricky.

I made too much potatoes and eggs for the dinner with my wife, but this stuff keeps well in the fridge for a couple of days.

Cutting open a pepper
Remove the stems and seeds from the pepper, while leaving the body intact.

Hollow Pepper
It should look like this. Now simply spoon in the potato and egg mix.

Frying stuffed peppers
And fry them.

Frying stuffed peppers
Flipped over after underside is cooked. Peppers take a good long time to cook, so 20-30 minutes is not an unreasonable amount of time for them to be in the oil. Just don’t let them get completely black.

Stuffed Peppers Served
Serve with wine, of course.

Pepper Cross-section

Stuffed Peppers

Eating Stuffed Peppers
Before you know it, they’ll disappear!


In the end, the conclusion that my wife and I drew about this recipe was that the taste isn’t any better than just a regular tortilla with the peppers cooked inside it, and this is considerably more work (twice the frying time). It is, however, a clever gimmick to do for dinner parties. It’s novel, which will please your guests, but it’s not worth the effort if you’re just making dinner for yourself.

  • Yum!
    PS Are you officially a ‘food blog’ now? 😉

  • well that looks interesting but i don’t think i’ll ever convince habm (the official tortilla patata maker in our house) to ever give up his secret recipe (or share it)! and yes, the second step with the peppers does mean a second round of frying, which does mean more work, but also more oil. presentation is nice though!

  • Josh

    I think that I’d get flayed alive if I were to try this (delicious looking) recipe around many of those in my circle. The simple looking tortilla has some fairly dogmatic followers, and anything even millimeters outside of the canon is liable to be ridiculed (and then devoured). Back in the day, we used to celebrate tortilla contests with each of the guests bringing his own version of the “traditional” tortilla for the others to try. On occasion, tempers would get rather high, to say the least.