Recipe by WiGal
"Traditionally a Spanish dish, tortilla is best eaten cold in chunky wedges and makes an ideal picnic food." This comes via 500 All Time Great Recipes. We love this! Notice how I have not included the cooling time for the potatoes. I have, also, used leftover potatoes for this. This will serve 2 for main dish, or 4 if with some other sides.
Top Review by awalde
A great fast weekday meal! Tasty and really complete with carbs, veggies and proteins.
I boilded the potato while I was preparing onion and peppers; This saves a lot of time if you are in a hurry.
Thanks a lot for this idea!
- 2 potatoes
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 2 red peppers, thinly sliced
- 6 eggs, beaten
- 1 cup sharp cheddar cheese, grated, divided
- salt and pepper, to taste
Directions See How It's Made
- Do not peel the potatoes, but wash them well.
- Parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
- Switch on the broiler so that it warms up while you prepare the rest of the dish.
- In a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
- Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
- Add a little extra oil if the pan seems rather too dry.
- Pour in half the beaten eggs, then sprinkle over half the grated Cheddar cheese, then the rest of the egg.
- Season with salt and pepper and finish with a layer of cheese.
- Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
- When the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
- Leave the tortilla in the pan to cool.
- This helps it firm up further and makes it easier to turn out.
- Cut into generous wedges to serve.