Spanish Potato Tortilla with Roasted Red Peppers
A thick, tender Spanish omelet of olive-oil-poached potatoes and eggs, made without onion. Flipped onto a plate and served warm or at room temperature.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 6
Cooking the potatoes slowly in oil, not frying them, keeps them silky. Strain and save the leftover oil for roasting vegetables. Check the label on the jarred peppers for added flavorings.
Method
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Heat 3/4 cup olive oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes and 1 tsp salt and cook, turning gently, for until tender but not browned.
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Drain the potatoes in a sieve set over a bowl, saving the oil. Wipe out the skillet.
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Whisk the eggs with the remaining 1/4 tsp salt, paprika and pepper in a large bowl. Fold in the warm potatoes, roasted peppers and parsley and let sit for .
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Heat 1 tbsp of the reserved oil in the skillet over medium heat. Pour in the egg mixture, spread evenly and cook for , shaking the pan, until the edges are set and the bottom is golden.
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Run a spatula around the edge, place a large plate over the skillet and flip the tortilla onto the plate in one confident move. Slide it back into the skillet, tucking in the edges.
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Cook another until just set but still a little juicy in the center. Slide onto a board and rest for .
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Cut into wedges and serve warm or at room temperature with lemon wedges.
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