Also known as a Spanish omelet, this dish can be served for breakfast, lunch, dinner or as an appetizer. Personally, I enjoy it as a leftover snack right out of the fridge or warm on a piece of toast. Roasted red pepper is added for a smoky sweet twist, but your choices in flavor combinations and additions are infinite.
Spanish Tortilla with Roasted Red Pepper
Serves | 3 |
- 1 red bell pepper
- 7 large eggs
- 1½ tsp fine sea salt
- 1 cup olive oil
- 1 lb yellow potatoes, cut into ¼ inch sliced
- ½ yellow onion, thinly sliced
- parsley, chopped (for garnish)
| Preparation | Turn gas stove on high and place bell pepper directly over flame. Char all sides until black, using tongs to turn. Place pepper in a paper bag in the refrigerator and let steam for 10 minutes.
Remove charred skin and cut into thin slices; discard seeds and stem. Beat eggs and salt in a large bowl; set aside. Heat oil in a large 8- or 10-inch cast iron skillet or frying pan on medium heat. Add potatoes and onions, turning potatoes often for even cooking and to prevent browning. Cook until potatoes are fork tender but not falling apart. Drain and reserve olive oil.
Fold potatoes, onions and red bell pepper into eggs and let sit until mixture is slightly thickened, about 5 minutes. Return pan to medium-high heat with two tablespoon of reserved olive oil. Add egg mixture, arranging potatoes in an even layer. Once edges firm up, reduce heat to medium-low and cover until eggs have just set, about 5-7 minutes. Place a serving plate or cutting board tightly on top of pan and invert tortilla onto the plate. Let cool slightly and cut into equal slices. Serve with fresh parsley.