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This is a Spanish tortilla—a potato and egg omelette cooked in a lot of olive oil, explains Rach. It's a very satisfying, quick and easy BLD (breakfast, lunch, dinner) meal with lots of variations. Here, she adds piquillo peppers, greens and Manchego cheese and serves it with sliced Serrano ham and melon garnished with lime juice and crushed pink peppercorns. YUM! 


  • 6 small to medium Yukon gold potatoes (1 ½ pounds)
  • About 1/3 cup olive oil
  • 1 small onion
  • Salt and pepper
  • 3 cloves garlic, thinly sliced
  • 1 jar of 6 piquillo peppers, drained well and thinly sliced
  • About 4 cups spinach or kale, stemmed and thinly sliced
  • 12 eggs
  • 1 ½ cups grated Manchego cheese
  • 2 teaspoons pimenton or paprika
  • A handful of parsley, to serve
  • Serve with sliced jamon Serrano, sliced melon (green or orange) garnished with pink peppercorn and lime wedges


Serves: 6


Preheat oven to 400°F. 

Scrub and shave potatoes, then steam or boil in salted water until just tender. Cool to handle and thinly slice. Soak in cold salted water.   

Heat EVOO, about 1/3 cup, in nonstick ovenproof pan. Add onions and soften, then season with salt and pepper. Add the garlic and peppers. Drain the potatoes and add to the pan, then add greens and heat through to wilt greens.     

Whisk up eggs and add half the cheese, salt and pepper and pimenton.   

Pour eggs over top of potato mixture and bake until puffed and golden. Once eggs set, about 15 to 20 minutes, top with remaining cheese, turn off the oven and let cheese melt for 3 to 4 minutes in the hot oven. Cool 5 to 10 minutes, then cut and serve with ham, melon with pepper and lime wedges alongside.