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

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READY IN:
50mins
SERVES:
4-6
YIELD:
1 tortilla
UNITS:
US

Ingredients Nutrition

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.

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