Christopher's oven-baked potato and red pepper tortilla from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 93) by Joanne Chang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • D.Barker on December 13, 2021

    I wanted this to be so much better. Don't get me wrong, it was okay. It just didn't end up being crispy or even very flavorful at all. It could have been user error since others seem to enjoy this, but I needed a whole lot of ketchup to make this taste decent.

  • jzanger on October 10, 2019

    Super delicious vegetarian frittata/tortilla! I used extra paprika and added a fresh chimayo pepper to the bell pepper for extra heat. I upped the quantities to work with a 12.5" (nonstick) pan and it was super forgiving. I'll happily make and eat this again.

  • Zosia on February 23, 2018

    Very flavourful variation of a Spanish tortilla and an excellent vehicle for my leftover cooked potatoes.

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