Red Pepper and White Fox Tortilla

30 mins 6


  • 1 tbsp Olive Oil
    1 Onion, finely sliced
    400g Small Potatoes, finely sliced
    1 Garlic Clove, finely sliced
    4 Roasted Red Peppers from a jar, sliced
    100g Belton Farm White Fox, grated/finely chopped
    Small Bunch of Parsley, finely chopped
    10 eggs, beaten
    Side Salad, to serve

The Cheese


White Fox


  1. Heat the olive oil in a large non-stick frying pan and cook the onion for 5-7 minutes until soft and golden.

  2. Add the sliced potatoes and cook for 10 minutes until soft.

  3. Stir in the garlic and peppers and cook for 1 minute.

  4. Mix the White Fox and most of the parsley into the beaten eggs along with some seasoning, then pour into the pan.

  5. Cook for 5 minutes on low heat.

  6. Place large plate over the pan and flip upside down then slide the tortilla back into the pan to continue cooking.

  7. Cook for 3 minutes or until the tortilla is set all the way through and golden on both sides.

  8. Serve in wedges scattered with the remaining parsley and side salad.