Spanish Pepper Tortilla (Tortilla de Pimientos)
A classic Spanish tortilla made with sweet peppers, eggs, onion, and extra-virgin olive oil. Simple, colorful, and full of Mediterranean flavor, this is one of my favorite ways to enjoy a Spanish tortilla.
Why I Love This Tortilla
I have tried many different versions of Spanish tortilla, but Tortilla de Pimientos is one of my favorites. The sweetness of the peppers and onion gives the classic tortilla a beautiful Mediterranean character without making it complicated.
It is the kind of dish I love about Spanish cooking and you only need a few ingredients, good olive oil, and a little patience can create something incredibly delicious.
Where Is Tortilla de Pimientos Popular?
Tortilla de pimientos is enjoyed throughout Spain, especially as a home-style dish, tapa, or simple meal. In Barcelona, my grandmother used to make it, and it remains one of my favorite versions of Spanish tortilla. Like many traditional Spanish recipes, there are countless family variations—some include potatoes, while others let the sweet peppers take center stage.
It can be served as a tapa, for lunch or dinner, or cut into small pieces for sharing.
Created, cooked & photographed by Carlota
View Recipe:
Tortilla de Pimientos Española
4
servings25
minutes25
minutes260
kcalI have tried many different versions of Spanish tortilla, but Tortilla de Pimientos is one of my favorites. The sweetness of the peppers and onion gives the classic tortilla a beautiful Mediterranean character without making it complicated.
It is the kind of dish I love about Spanish cooking and you just needs few ingredients and good olive oil.
Ingredients
4large eggs
2 large bell peppers, preferably one red and one green
1 small onion, thinly sliced
3 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste
Directions
- Prepare the vegetables: Wash the peppers, remove the seeds and white membranes, and slice them into thin strips. Thinly slice the onion. Heat the olive oil in a large non-stick skillet over medium-low heat. Add the onion and peppers and season with a little salt.
Cook slowly for about 12–15 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Don't rush this step—the slow cooking is what gives the tortilla its wonderful flavor. - Crack the eggs into a large bowl and beat them gently with a fork. Season with a little salt.
Add the cooked peppers and onion to the eggs and mix well. Let the mixture rest for a couple of minutes so the eggs absorb the flavors of the vegetables. - Heat a little of the remaining olive oil in the skillet over medium heat. Pour in the egg and pepper mixture and gently spread it evenly across the pan.
Cook for about 3–4 minutes, until the bottom is set but the top is still slightly soft.
Place a large plate over the skillet and carefully flip the tortilla.
Slide the tortilla back into the skillet and cook for another 2–3 minutes, depending on how firm you like it. - Let the tortilla rest for a few minutes before slicing.
Serve warm, at room temperature, or cold with a simple green salad and crusty bread.
