Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus

threeovens's Note:

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Aioli (Garlic Mayonnaise), for a tasty appetizer. For a main course, serve with a green salad.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4-6

Yield: 1.0 tortilla

• 6 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
• 1 small onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 large eggs
• 1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
• 1/2 cup frozen peas, thawed

Directions:

1. In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
2. In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
3. Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
4. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
5. Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
6. Remove skillet from heat and scrape contents into eggs and fold until combined.
7. Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
8. Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
9. Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
10. Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
11. Cook until second side is golden brown, about 2 minutes.
12. Let cool at least 15 minutes and cut into wedges to serve.