The name of this dish is a little misleading to what we perceive to be a “tortilla”. I would call this a potato omelet. Thin slices of potatoes are cooked with onions and then encased in eggs to make a fluffy, omelet/frittata. I love the addition of roasted red peppers and fresh peas. I came upon this recipe from America’s Test Kitchen and make this many times on the weekend for breakfast or for a quick weeknight dinner.
Let’s get cooking!
Slice the potatoes very thinly.
Use yellow potatoes, Yukon Gold, for this recipe. They are the perfect texture, cooking through but not falling apart when you mix them.
If you have a mandoline, this would be a great time to use it. I use a cutting board and a sharp knife:).
Mix the potatoes, onions, 4 Tablespoons of oil, 1/2 teaspoon of salt and some ground black pepper, until the potatoes are completely coated in the oil.
Mixing the potatoes with the oil before cooking them will coat each potato slice and you will end up using less oil as you cook the potatoes.
Heat another Tablespoon of oil in a nonstick skillet on high heat and add the potatoes.
Reduce the heat to medium and cook them, covered, for about 15 minute, mixing every once in a while, until the potatoes are tender.
In the same bowl that you mixed the potatoes and onions, whisk the eggs. Add 1/2 a teaspoon of salt, ground black pepper, roasted red peppers, peas and the cooked potatoes. Mix with a rubber spatula.
Add about a Tablespoon of oil to the same skillet, heat on high and add the egg and potato mixture. Use a rubber spatula to fold the eggs for 30 seconds to 1 minute, until the eggs are partly set.
Smooth the surface with the rubber spatula.
Loosen the tortilla edges from the sides of the skillet.
Reduce the heat to medium-low, cover and cook for 2-3 minutes. Place a round dinner plate over the skillet and flip the tortilla over.
Add about 1/2 Tablespoon of oil into the skillet. Slide the tortilla back into the skillet, cover and cook for another minute.
Slide the tortilla onto a dinner plate or flip it over onto a dinner plate.
Spanish Tortilla
By Published: September 8, 2012
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
The name of this dish is a little misleading to what we perceive to be a "tortilla". I would call this a potato omelet. Thin slices …
Ingredients
- 1 1/2 lbs Yukon Gold Potatoes (3-4 medium) sliced into 1/8 inch thin
- 1 medium onion cut in half and sliced into half circles
- 7-8 Tablespoons oil canola or vegetable
- salt, pepper
- 8 eggs
- 1/2 cup roasted red peppers cut into 1/4- 1/2 inch slices
- 1/2 cup frozen green peas thawed
Instructions
- Slice the potatoes very thinly. Use yellow potatoes, Yukon Gold, for this recipe. They are the perfect texture, cooking through but not falling apart when you mix them. Mix the potatoes, onions, 4 Tablespoons of oil, 1/2 teaspoon of salt and some ground black pepper, until the potatoes are completely coated in the oil.
- Heat another Tablespoon of oil in a nonstick skillet on high heat, add the potatoes, reduce the heat to medium and cook them, covered, for about 15 minute, mixing every once in a while, until the potatoes are tender.
- In the same bowl that you mixed the potatoes and onions, whisk the eggs. Add 1/2 a teaspoon of salt, ground black pepper, roasted red peppers, peas and the cooked potatoes. Mix with a rubber spatula.
- Add about a Tablespoon of oil to the same skillet, heat on high and add the egg and potato mixture. Use a rubber spatula to fold the eggs for 30 seconds to 1 minute, until the eggs are partly set.
- Smooth the surface with the rubber spatula. Loosen the tortilla edges from the sides of the skillet.Reduce the heat to medium-low, cover and cook for 2-3 minutes.
- Place a round dinner plate over the skillet and flip the tortilla over.
- Add about 1/2 Tablespoon of oil into the skillet. Slide the tortilla back into the skillet, cover and cook for another minute. Slide the tortilla onto a dinner plate or flip it over onto a dinner plate.
- Course: Breakfast
this is so delicious!