Roast capsicum & potato tortilla

Treat your guests to wonderful flavours in this stunning Spanish recipe.

Recipe «Roast capsicum & potato tortilla» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: Olive oil, to grease, 1 medium red capsicum, quartered, seeded, 3 medium Desiree potatoes , peeled, cut into 1.5cm pieces, 2 tbsp olive oil, 1 large brown onion, halved, thinly sliced , 1 tsp paprika, 6 eggs, lightly whisked, 125ml milk , 2 tbsp chopped fresh continental parsley, 25g finely grated parmesan, or vegetarian hard cheese.

Ingredients:

• Olive oil, to grease 
• 1 medium red capsicum, quartered, seeded 
• 3 medium Desiree potatoes , peeled, cut into 1.5cm pieces 
• 2 tbsp olive oil 
• 1 large brown onion, halved, thinly sliced 
• 1 tsp paprika 
• 6 eggs, lightly whisked 
• 125ml milk 
• 2 tbsp chopped fresh continental parsley 
• 25g finely grated parmesan, or vegetarian hard cheese 

Instructions

1. Preheat grill on high. Brush a large baking tray with oil. Place capsicum on the tray and cook under grill for 10 minutes or until charred and blistered. Place in a bowl. Cover with plastic wrap and set aside for 10 minutes to cool. Peel. Cut flesh into thin strips.
2. Meanwhile, cook the potato in a large saucepan of boiling water for 2-3 minutes or until just tender. Drain.
3. Heat the oil in a 5cm-deep, 20cm (base measurement) ovenproof frying pan over low heat. Cook the potato and onion, stirring often, for 10 minutes or until the onion is soft and potato is golden. Stir in the capsicum and paprika.
4. Combine the egg, milk, parsley and parmesan in a jug. Season with salt and pepper. Pour over the potato mixture. Gently shake the pan to evenly distribute the egg. Cook, without stirring, for 5 minutes or until just set around the edge.
5. Place the pan under grill and cook for 5 minutes or until set and golden.