By Wesley Perrett
Pepper and Paprika Tortilla
7 steps
Cook:10min
This tortilla is inspired by a staff meal they used to make at El Bulli in Spain, once the greatest restaurant in the world, now sadly closed. Instead of making a labour-intensive and slow-to-cook tortilla with sliced potatoes, they would use crisps (potato chips), meaning it would be ready in minutes instead of hours. Sounds weird, but trust me, it's genius. You can swap the paprika crisps for plain or any other flavour if you like.
Updated at: Thu, 17 Aug 2023 02:58:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories493.5 kcal (25%)
Total Fat34 g (49%)
Carbs24.9 g (10%)
Sugars2.6 g (3%)
Protein21.9 g (44%)
Sodium1013.7 mg (51%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the grill (broiler) to high.
Step 2
Crack the eggs into a bowl and whisk until fully combined and frothy.
Step 3
Chop the peppers and add them to the eggs along with the thyme leaves, crisps and mozzarella. Season with salt and pepper.
Step 4
Place a small ovenproof frying pan (skillet) over a medium heat and add the butter. When it is foaming, pour in the egg mixture and stir with a rubber spatula for 2 minutes.
Step 5
Once the egg is almost set, use a plate or board to flip the tortilla and continue to cook for another 2 minutes.
Step 6
Crumble the goats' cheese over the tortilla and sprinkle with the thyme leaves.
Step 7
Slide the tortilla onto a plate and serve with a mixed leaf salad.
Notes
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Crispy
Delicious
Easy
Makes leftovers
Moist
