Spanish Potato Omelet (Tortilla)

Samantha in Ut's Note:

This is really more like a frittata.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1/3 cup extra virgin olive oil
• 1 lb potato, peeled and sliced in 1/8-inch
• salt and pepper
• 1 large onion
• 1 red bell pepper, stemmed, peeled, and sliced
• 1 teaspoon minced garlic
• 6 eggs
• 1/2 cup minced fresh parsley

Directions:

1. Place half of the oil in a large ovenproof skillet, and turn the heat to medium. Add potatoes and season liberally with salt and pepper. Cook until soften about 20 minutes. Remove with a slotted spoon.
2. Add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes. Add garlic and cook another 2 minutes. Preheat oven 375.
3. Return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes. Beat eggs and parsley. Turn heat to low and pour eggs over potatoes. Shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes. Transfer to oven and bake until set about 10 minutes. Remove pan and cool to room temp before cutting to wedges.

Reviews

[Darkhunter]

This is so pretty, and tasty, too! Thought I would have a little trouble getting it out of the pan because of sticking, but it came out perfectly! This is a wonderful brunch dish! Thnx for sharing your recipe, Samantha. Made for My-3-Chefs 2009.