Charred Piquillo Pepper and Manchego Cheese Tortilla
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-inspired spanish (vegetarian) ready in about 35 minutes pairs large eggs, drained and chopped piquillo peppers, grated Manchego cheese 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.
Ingredients
- 2, peeled and thinly sliced medium potatoes
- 6 large eggs
- 1 cup, drained and chopped piquillo peppers
- 3 oz, grated Manchego cheese
- 4 tbsp olive oil
- 3/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Drain potatoes well and add them to the egg mixture, gently folding to combine.
- 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.
- 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.
- Step 6: Let rest for 5 minutes before slicing and serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Piquillo Pepper and Manchego Cheese Tortilla take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Piquillo Pepper and Manchego Cheese Tortilla?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Charred Piquillo Pepper and Manchego Cheese Tortilla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Piquillo Pepper and Manchego Cheese Tortilla for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Charred Piquillo Pepper and Manchego Cheese Tortilla vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
