- Serves: 8
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 large red peppers
- olive oil, for frying
- 1 large white onion, chopped
- 3 sprigs rosemary, stalk removed and finely chopped
- 1 cloves garlic, finely chopped
- 1 tbsp capers, plus extra to garnish
- 350 g waxy potatoes, par-boiled, then cut into 1cm cubes
- 200 g spinach leaves, plus extra to garnish
- 20 g butter
- 8 large eggs, beaten and seasoned with salt and pepper
- 12 quail's eggs
1. Place the red pepper on a baking tray and use a blow torch to char the outside of it until blackened. This can also be done over a gas flame from the hob, using a pair of tongs to hold it.
2. Once blackened, place in a bowl and cover with cling film. Leave for 5 minutes then remove from the bowl and scrape off the charred skin using your fingers dont be tempted to run the pepper under the tap as it will lose its smoky flavour a few bits of blackened skin are ok. Halve, removed the seeds and roughly chop the pepper then set aside.
3. Preheat the oven to 200C/180C fan/gas 6. Heat a couple of tablespoons of olive oil in a frying pan and cook the onion until soft but not coloured. Stir in the rosemary and garlic and fry for a further minute. Add the capers, chopped potatoes, roasted pepper and spinach and season with salt and pepper. Give everything a good stir so that all the ingredients are evenly spread out, then add a knob of butter.
4. Pour the beaten eggs over and cook on a gentle heat for a few minutes, until the eggs set around the edge of the pan. Crack the quails eggs over the top of the tortilla then transfer to the oven for 6-10 minutes or until firm in the middle.
5. To remove the tortilla, place a large plate over the top of the pan. Invert the pan, leaving the tortilla on the plate, then place another plate on top and flip it over again to turn it back up the right way.
6. Scatter with a few spinach leaves, some capers and a drizzle of olive oil. Cut into wedges and serve hot or cold.
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