Red pepper tortilla with chilli pesto aioli

8 INGREDIENTS • 7 STEPS • 1HR

Red pepper tortilla with chilli pesto aioli

Recipe

4.5

8 ratings
Elevate everyday ingredients by showing them a little love in this take on a Spanish tortilla. Onions, peppers and potatoes are slowly sautéed and then combined with free-range eggs for a tapas-night fave, hearty brunch or good-value midweek meal. Take it to the next level by serving with a creamy pesto aioli.
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Elevate everyday ingredients by showing them a little love in this take on a Spanish tortilla. Onions, peppers and potatoes are slowly sautéed and then combined with free-range eggs for a tapas-night fave, hearty brunch or good-value midweek meal. Take it to the next level by serving with a creamy pesto aioli.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
2
M&S Remarksable Value brown onions, peeled, thinly sliced
1
M&S Remarksable Value red pepper, deseeded, thinly sliced
400 g
M&S Remarksable Value Select Farms white potatoes, thinly sliced
8
M&S free-range mixed size eggs, beaten
To serve (optional)
2 tbsp
M&S aioli
2 tsp
M&S chilli pesto
60 g
wild rocket
1/2
M&S Remarksable Value lemon, juice only

Nutrition per serving

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Calories
271kcal
Fat
11.4 g
Saturates
3.1 g
Sugars
6.7 g
Salt
263.0 mg
Love This Recipe?
Add to plan
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Red pepper tortilla with chilli pesto aioli
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Peel the potatoes (400 g) and slice them as thinly as you can with a sharp knife. Pat dry with kitchen towel.
step 2
Heat 4 tbsp olive oil in a large, non-stick lidded frying pan. Add the onions (2) and peppers (1) along with a good pinch of salt and cook for 15-20 minutes over a medium heat, until soft and sticky.
step 3
Remove the onions from the pan, add a splash more oil and add the potatoes with a sprinkle of salt. Cover and cook, stirring frequently to prevent them sticking, for 15-20 minutes or until the potatoes are completely tender. Stir in the onions and peppers. Allow to cool slightly.
step 4
Meanwhile, whisk the eggs (8) in a large bowl and season well with salt and pepper.
step 5
Return the potato mix to a low heat and add the eggs. Cover then cook for 8 minutes, until the eggs are just setting around the edges – you can use a spatula to tease them away from the side of the pan.
step 6
Quickly flip the tortilla onto a large plate (don’t worry if a little of the looser egg spills out). Carefully return to the pan then cook for 1-2 minutes, until the eggs are cooked but with a slight wobble in the middle.
step 7
Place the aioli (2 tbsp) into a small bowl and swirl through the chilli pesto (2 tsp). Dress the rocket leaves (60 g) with the juice of the lemon (1/2). Serve the tortilla scattered with the rocket and chilli pesto aioli on the side.
step 7 Place the aioli (2 tbsp) into a small bowl and swirl through the chilli pesto (2 tsp). Dress the rocket leaves (60 g) with the juice of the lemon (1/2). Serve the tortilla scattered with the rocket and chilli pesto aioli on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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