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

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

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

@threeovens
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@threeovens
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"A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad."
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  1. threeovens
    A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.
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