Spanish Tortilla With Roasted Red Peppers And Peas Recipes
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.
Provided by threeovens
Categories Spanish
Time 50m
Yield 1 tortilla, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 508.8, Fat 31.6, SaturatedFat 6.1, Cholesterol 423, Sodium 988.9, Carbohydrate 40, Fiber 4.3, Sugar 4, Protein 17
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