Spanish Tortilla With Roasted Red Peppers And Peas Cooks Illus Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
• In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
• Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.