Roast Potato Tortilla Receita

Transform leftover roast potatoes into a sensational Boxing Day brunch or any-day-of-the-week delight! This recipe, inspired by a classic Spanish tortilla and a pre-Christmas 2008 'New Idea' Australian magazine recipe, breathes new life into your roasted spuds. Imagine a fluffy egg-custard base, studded with savory roast potatoes, vibrant peppers, and aromatic herbs. Perfect warm or cold, this versatile tortilla is ideal for picnics, potlucks, or a quick and satisfying lunch. Easily customizable with other leftover veggies like sweet potatoes, zucchini, or mushrooms – the possibilities are endless! Impress your friends and family with this surprisingly simple yet elegant dish.

Preparo 20 min

Cozimento 35 min

Calorias 282.3 kcal

Proteína 29g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Roast Potato Tortilla

1 tablespoon olive oil
1 medium onion, chopped
Garlic Cloves
1/2 cup chopped red bell pepper
1 teaspoon paprika
Dried Herbs
Potatoes
Corn Kernels
Sea Salt
Fresh Ground Black Pepper
6 large eggs
Tasty Cheese
Mixed Salad Green
Roll
Fresh Parsley

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Roast Potato Tortilla? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Roast Potato Tortilla

Preheat oven to 350°F (175°C). Grease a 19cm x 30cm baking pan and line the base and sides with baking paper.
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add 1 medium chopped onion and 1/2 cup chopped red bell pepper. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add 2 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon dried herbs (such as oregano or thyme), 2 cups of cubed roast potatoes, 1/2 cup corn kernels, salt, and pepper to taste. Cook, stirring frequently, for 5 minutes, until heated through.
Spread the potato mixture evenly over the base of the prepared baking pan.
In a separate bowl, whisk together 6 large eggs. Pour the eggs over the potato mixture and sprinkle with 1/2 cup grated cheese (cheddar, Gruyere, or your favorite).
Bake in the preheated oven for 20-25 minutes, or until the egg is set and the top is lightly golden.
Let the tortilla stand in the pan for 5 minutes before carefully removing it and slicing.
Serve warm or cold with a mixed green salad and crusty bread. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

11g

Fat

24g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Main Courses Breakfast & Brunch Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Vegetarian Gluten Free Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Perguntas frequentes

Quanto tempo leva para fazer Roast Potato Tortilla?

Roast Potato Tortilla leva cerca de 55 minutos do início ao fim — aproximadamente 20 minutos de preparo e 35 minutos de cozimento.

Quantas calorias tem Roast Potato Tortilla?

Roast Potato Tortilla tem aproximadamente 282.3 calorias por porção, com cerca de 29 g de proteína, 9 g de carboidratos e 20 g de gordura.

De quais ingredientes preciso para Roast Potato Tortilla?

Os principais ingredientes de Roast Potato Tortilla são Olive Oil, Onion, Garlic Cloves, Red Pepper, Paprika, Dried Herbs. Veja a lista completa com as medidas acima.