Slow-Cooker Spanish Tortilla with Roasted Red Peppers

Why This Recipe Works

Often a Spanish tortilla is made by slow-cooking potatoes and onions and then adding beaten eggs to form a velvety cake somewhat like a frittata, with deep potato flavor. Served with a garlicky aïoli, it makes a great tapas dish when sliced into small squares or a hearty brunch or dinner when cut into wedges. Although it's traditionally cooked in large amounts of olive oil, we found that using just 2 tablespoons allowed us to keep the heart-healthy fat and bring great flavor to the dish, all while keeping the calorie count low. To pump up the flavors and pack the slow cooker with even more veggies, we added peas and red bell pepper to the mix, along with a hefty dose of minced garlic and fresh oregano. To ensure that the potatoes were perfectly cooked, we sliced them thin and gave them a quick spin in the microwave before adding them to the slow cooker. Placing a foil collar and liner in the slow cooker before assembling the tortilla prevented overbrowning and made the tortilla easy to remove and serve.


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2 pounds russet potatoes, peeled, quartered lengthwise, and sliced 1/8 inch thick
2 onions, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon minced fresh oregano or 1 teaspoon dried
¼ teaspoon red pepper flakes
1 cup frozen peas
12 large eggs
1 teaspoon salt
½ teaspoon pepper
Nutritional Information


Per Serving (Serves 8)

  • Calories 263
  • Cholesterol 279 mg
  • Fat 10 g
  • Sodium 423 mg
  • Saturated 2 g
  • Carbs 28 g
  • Trans 0 g
  • Dietary Fiber 3 g
  • Monounsaturated 5 g
  • Sugar 3 g
  • Polyunsaturated 1 g
  • Protein 13 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 8

In a pinch, Yukon Gold potatoes can be substituted for the russets. You will need an oval slow cooker for this recipe. Serve with Garlic Aïoli.

1. Line slow cooker with aluminum foil collar, then line with foil liner and lightly coat with vegetable oil spray. Microwave potatoes, onions, bell pepper, oil, garlic, oregano, and pepper flakes in large covered bowl, stirring occasionally, until potatoes are nearly tender, about 9 minutes. Stir in peas, then transfer potato mixture to slow cooker.

2. Whisk eggs, salt, and pepper together in bowl, then pour mixture evenly over potatoes. Gently press potatoes into egg mixture. Cover and cook until center of tortilla is just set, 3 to 4 hours on low.

3. Turn slow cooker off and let tortilla rest, covered, until fully set, about 20 minutes. Using liner, transfer tortilla to serving platter and serve.