An easy recipe for Roasted Pepper Tortilla with Butternut Squash. Using vibrant roasted vegetables, this egg tortilla is baked in the oven and looks as colourful as it is delicious. A perfect mid-week meal, lunch, picnic or party dish.
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Roasted Pepper Tortilla with Butternut Squash – a tasty, nutritious meal
Introducing my Roasted Pepper Tortilla with Butternut Squash. It’s bursting with the flavours of summer in every nutritious, vibrant slice. And it’s super-easy to make too. Fancy trying it? Read on to find out how to put this deliciousness on your table too.
What is a Tortilla?
If you were expecting to see a recipe for tortilla wraps in this post, apologies. But let me explain…
A tortilla is of course, the name used in Mexico and South America for a flat, unleavened bread. However, in Spain, a tortilla is a pan-cooked or baked egg dish, usually with the addition of vegetables and other ‘extras’.
This particular recipe is for an egg tortilla… And specifically, one baked in the oven.
What ingredients are used to make Roasted Pepper Tortilla?
The flavours and colours in this pepper tortilla are just incredible. They are like a burst of Mediterranean sunshine, dancing on the tongue. But what exactly is in there?
- Red and Yellow Pepper – roasted to intensify flavour.
- Roasted Butternut Squash – deep and savoury but with a hint of sweetness. Again, intensified through pre-roasting
- A handful of Roasted Cherry Tomatoes – The roasting not only intensifies the flavour, but reduces the liquid levels so that the tortilla remains firm.
- Fried Red Onion – for tang, a little savoury bite and a gorgeous purple colour contrast.
- Eggs (obviously) – Preferably free range and super-fresh for the best flavour and nutrition.
- A little Cream – dairy or dairy free. Offering a rich, silkiness to the tortilla base.
- Seasoning of choice – I use salt, pepper and herbs.
- A sprinkle of Grated Cheese – dairy or dairy free. Preferably with good maturity for optimum flavour.
Get ahead – Preparing the roasted vegetables ready for when you need them
I wouldn’t recommend making this Pepper Tortilla with raw vegetables. Firstly, the veg needs longer to cook than the eggs (and more time will result in over-cooked eggs that are rubbery and unpleasant). And secondly, because the process of roasting the peppers, butternut squash, onion and tomatoes, allows the best flavours to develop and removes excess moisture that would otherwise change the structure of the tortilla.
The good news is that the veg can be roasted and prepared as long in advance as you wish. If necessary, it can even be roasted in bulk and frozen in batches ready to defrost and use however you choose.
I would however recommend roasting the tomatoes in a separate dish from the pepper, butternut and onion, as it contains considerable amounts of liquid and will need more time in the oven to ‘reduce’ and caramelise.
Once the pepper, butternut and other veg is prepared, Roasted Pepper Tortilla can be ready and on the table in well under an hour!
Honey-Roasted Butternut Squash
Although the butternut can be straight roasted without any honey, if you have never tried Honey-Roasted Butternut Squash, I thoroughly recommend it. It’s honestly my favourite way to prepare butternut… And not just for tortilla. It’s the perfect side dish for Sunday roast, Christmas, Thanksgiving and Easter dinners… Rich and creamy with crisp edges and a light honey-sweetness that complements perfectly.
You can find the recipe → here ← if you want to see it in all its deliciously individual glory.
What are the best peppers for making baked Pepper Tortilla?
For the Pepper Tortilla recipe shared here, I used a combination of red and yellow peppers… Mainly because they contrasted in colour with the orange butternut, deep red cherry tomatoes and purple onion. However, any peppers will do… Green, yellow, red or orange (or any other colour now available)… Use larger bell peppers, long peppers or super-sweet mini ones.
When to eat Roasted Pepper Tortilla…
Or maybe the question should be ‘when not to eat Pepper Tortilla?’.
It can be eaten either hot or cold… And this, combined with the fact that it can be sliced and wrapped in portions, makes it the perfect nutritious meal whether at home or out and about. So… Roasted Pepper Tortilla is perfect…
- As a mid-week meal
- A tasty light lunch at home
- In the lunch box for work or school
- Out on a picnic or hike
- Sliced or cubed as part of the party buffet
Can this oven-baked Pepper Tortilla recipe be made on the stove?
Although I have oven-baked my Pepper Tortilla in a loaf tin, it is just as easy to make in a large frying pan. The only proviso is that the pan should be completely oven-safe (including the handle). Although the tortilla is part-cooked on the stove top, it will need to be finished by putting the whole pan in the oven to set right through. If you want to do this, head over to my Frittata Recipe and follow the cooking instructions there.
Need a larger Tortilla?
It’s also fine to increase the quantities for a larger Tortilla, if you have lots of mouths to feed. But factor in that this will also mean an increased cooking time.
Equally, if you have left-over, pre-cooked vegetables, it’s fine to use these in place of the veg suggested. If you think it will taste good, throw it into the mix! I often make tortilla with entirely leftover roasted and other cooked vegetables.
Is Roasted Pepper Tortilla gluten free and Coeliac-friendly?
Absolutely yes! Because this Pepper Tortilla is made with simple, natural ingredients (veg, eggs, cream and a sprinkle of cheese), there is nothing in there that would ordinarily contain gluten. Thus it’s the perfect meal for people with Coeliac Disease (Celiac)… It’s both Coeliac safe and balanced for good nutrition.
Can I make this roasted vegetable tortilla dairy free?
Yes again! If you want to make roasted veg and Pepper Tortilla dairy free, simply use dairy free cream (soya cream or an alternative if you can’t tolerate soya) and dairy free cheese. Or… leave the cheese out completely, if you prefer.
Ready to make Roasted Pepper Tortilla with Butternut Squash?
And that’s all there is to making Roasted Pepper Tortilla with Butternut Squash. If you make it, I’d love to hear what you think. Leave a comment, rate the recipe and if you use social media, tag me with scrumptious tortilla photos. Find me on Facebook, Instagram, Pinterest and Twitter #glutenfreealchemist
For lots more savoury lunch inspiration, did you know we also have a dedicated index for gluten free lunch and light meals? And also a savoury Party, Picnic and Lunchbox Index too… Plus, there’s loads of ideas for picnic inspiration in my guide to the Ultimate Gluten Free Picnic.
For everything else, sweet and savoury… Head over to the main Gluten Free Recipe Index… Then click on the recipe category boxes to access literally hundreds of FREE GLUTEN FREE RECIPES.
All shared with my love
More recipes made with Roasted Vegetables at Gluten Free Alchemist
Roasted Pepper Tortilla with Butternut Squash
- sharp vegetable knife
- roasting tins
- wooden spoon or heat-proof spatula
- loaf tin(s)
- mixing bowl
- a little olive oil for greasing the pan
- ½ small butternut squash (approx) peeled, de-seeded, cubed and roasted
- 6 cherry tomatoes (approx) roasted
- ½ small yellow bell pepper deseeded, sliced and roasted (or alternative pepper of choice)
- ½ small red bell pepper deseeded, sliced and roasted (or alternative pepper of choice)
- ½ small red onion peeled, sliced, roasted or fried
- 2 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’
- 100 ml/g cream/soya cream or alternative dairy free cream of choice
- salt, pepper, herbs seasoning to taste
- 3 tbsp grated cheese dairy free as necessary (optional)
Pre-roast the peppers, butternut, onion, tomatoes (or use leftovers)
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Prepare the peppers by deseeding and cutting into strips.
- Prepare the butternut by de-seeding and skinning and cutting into small cubes.
- Peel and slice the onion.
- Using a suitable-sized oven-proof roasting dish for the quantities being pre-cooked, transfer the peppers, butternut and onion to the dish.
- Drizzle with a little oil, and season with a sprinkle of salt and pepper and roast for 40 to 45 minutes, turning occasionally, until starting to caramelise at the edges.
- In a separate dish (no oil necessary), roast the cherry tomatoes either whole or halved for 45 to 60 minutes (turning occasionally) until the liquid has reduced significantly and the tomatoes are also caramelising at the edges.
Making the Tortilla
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Using a little olive oil, lightly grease the inside of a 1½ pound non-stick loaf tin.
- Scatter a layer of mixed roasted vegetables in the bottom of the tin, topped with a sprinkle of cheese and a pinch of herbs/seasoning.
- Sprinkle another layer of vegetables and cheese on top.
- In a small bowl, beat the eggs with the cream and a little seasoning of choice. This can be done with a whisk or fork-beaten until light and airy.
- Pour into the tin over the roasted vegetables and cheese, gently tilting to help it filter through all the vegetables.
- Bake in the oven for about 30 minutes (40 to 45 minutes if you make a larger amount), until the centre is set. (Test with a sharp knife to see if it comes out clean).
- Remove from the oven and cool for a few minutes, before turning out of the tin.
- Eat either warm or cold.
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist