Charred Piquillo Pepper and Manchego Cheese Tortilla

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Spanish-style tortilla combining smoky charred piquillo peppers with nutty Manchego cheese folded into a tender egg and potato base, perfect for brunch or tapas. This Spanish recipe (vegetarian), ready in about 35 minutes, pairs medium potatoes, large eggs, piquillo peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Spanish cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a nonstick 10-inch skillet over medium heat. Add 2 peeled and thinly sliced medium potatoes with 1/2 tsp sea salt, cooking for 10 minutes, stirring occasionally until tender but not browned.
  2. Step 2: Meanwhile, whisk 6 large eggs with 3/4 tsp sea salt and 1/4 tsp black pepper in a large bowl. Stir in 1 cup chopped piquillo peppers and 3 oz grated Manchego cheese.
  3. Step 3: Drain potatoes well and add them to the egg mixture, gently folding to combine.
  4. Step 4: Remove excess oil from the skillet, leaving 1 tbsp, and pour in the egg-potato mixture. Cook over medium-low heat for 8-10 minutes until edges set and center is slightly runny.
  5. Step 5: Carefully invert the tortilla onto a plate, then slide it back into the skillet to cook the other side for 4-5 minutes until fully set and golden.
  6. Step 6: Let rest for 5 minutes before slicing and serving warm or at room temperature.

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