Dinner

Potato and Pepper Tortilla for Two

Name: Potato and Pepper Tortilla for Two
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 large, about 330 g Egg; 350 g Potato; 150 g Onion; 150 g Red pepper; 15 g Olive oil; 40 g Rocket; A good pinch Salt

A thick Spanish omelette of potato, onion and red pepper, cooked slowly and turned once, with rocket. 26 g of protein for 492 kcal.

Calories: 492kcal
Protein: 26g
Fat: 24g
Carbs: 42g

Per serving, makes 2. 30 minutes of work. Published 8 September 2026.

Allergens

Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Potato and Pepper Tortilla for Two, plated and ready to serve. — The finished recipe. Potato and Pepper Tortilla for Two

Ingredients 1 to 6 for potato and pepper tortilla for two arranged separately on a dark worktop. — Ingredients 1 to 6. 6 large, about 330 g Egg. 350 g Potato (Peeled and sliced 3 mm thick. Thicker slices stay hard in the middle. Raw, peeled weight.). 150 g Onion. 150 g Red pepper. 15 g Olive oil. 40 g Rocket

Ingredients 7 to 7 for potato and pepper tortilla for two arranged separately on a dark worktop. — Ingredients 7 to 7. A good pinch Salt

Potato and Pepper Tortilla for Two, preparation step 1: Cook the potato, sliced onion and pepper in the oil in a 20 cm non-stick pan over a low heat with the lid on for 20 minutes, turning them now and then, until the potato is tender but not coloured. — Step 1. Cook the potato, sliced onion and pepper in the oil in a 20 cm non-stick pan over a low heat with the lid on for 20 minutes, turning them now and then, until the potato is tender but not coloured.

Potato and Pepper Tortilla for Two, preparation step 2: Beat the eggs with the salt, tip the hot vegetables in, and leave for five minutes so the potato soaks up the egg. — Step 2. Beat the eggs with the salt, tip the hot vegetables in, and leave for five minutes so the potato soaks up the egg.

Potato and Pepper Tortilla for Two, preparation step 3: Return everything to the pan over a low heat and cook for eight minutes until set at the edges and just wobbly in the centre. Put a plate over the pan, flip it, and slide the tortilla back in for three minutes. — Step 3. Return everything to the pan over a low heat and cook for eight minutes until set at the edges and just wobbly in the centre. Put a plate over the pan, flip it, and slide the tortilla back in for three minutes.

The finished potato and pepper tortilla for two. — Step 4. Rest for five minutes, cut into wedges and serve with the rocket.

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Ingredients

Egg6 large, about 330 g
Potato350 g
Peeled and sliced 3 mm thick. Thicker slices stay hard in the middle. Raw, peeled weight.
Onion150 g
Red pepper150 g
Olive oil15 g
Rocket40 g
SaltA good pinch

Method

Cook the potato, sliced onion and pepper in the oil in a 20 cm non-stick pan over a low heat with the lid on for 20 minutes, turning them now and then, until the potato is tender but not coloured.
Beat the eggs with the salt, tip the hot vegetables in, and leave for five minutes so the potato soaks up the egg.
Return everything to the pan over a low heat and cook for eight minutes until set at the edges and just wobbly in the centre. Put a plate over the pan, flip it, and slide the tortilla back in for three minutes.
Rest for five minutes, cut into wedges and serve with the rocket.

Worth knowing

Low heat throughout. A tortilla that browns fast on the outside is raw inside and dry by the time it is not.
Six eggs between two is where the 26 g comes from. It is also good cold the next day and cuts into squares for a lunchbox.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.