Spanish Tortilla with Roasted Red Peppers and Peas

Using less starchy Yukon Gold potatoes in our classic Spanish tortilla allows us to use much less oil to cook them.

Spanish Tortilla with Roasted Red Peppers and Peas
SERVES 6 VEG
WHY THIS RECIPE WORKS Spanish tortilla is a tapas bar favorite, boasting meltingly tender potatoes in a dense, creamy omelet. But the typical recipe calls for simmering the potatoes in up to 4 cups of extra-virgin olive oil. Using so much oil for a single and somewhat humble meal seemed excessive. We were able to cut the oil to a mere 6 tablespoons by substituting firmer, less starchy Yukon Gold potatoes for the standard russets. Traditional recipes call for flipping the tortilla with the help of a single plate, but when we tried this, the result was an egg-splattered floor. Sliding the omelet onto the plate, and then using a second plate to flip it, made a once-messy task foolproof. And while the tortilla was perfectly good plain, we liked it even better with roasted red peppers and peas; a dollop of our garlicky aïoli took it over the top. This dish can be served warm or at room temperature alongside olives and pickles as an appetizer or served with a salad as a light entrée. You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe. Serve with Garlic Aïoli .

1½ pounds Yukon Gold potatoes, peeled, quartered, and sliced ⅛ inch thick
1 small onion, halved and sliced thin
6 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and pepper
8 large eggs
½ cup jarred roasted red peppers, rinsed, patted dry, and cut into ½-inch pieces
½ cup frozen peas, thawed

1. Toss potatoes and onion with ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Add potato mixture to skillet and reduce heat to medium-low; set bowl aside without washing. Cover potatoes and cook, stirring every 5 minutes, until tender, about 25 minutes.
2. Beat eggs and ½ teaspoon salt together with fork in reserved bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Gently fold in potato mixture, red peppers, and peas, making sure to scrape all of potato mixture out of skillet.
3. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Add egg mixture and cook, shaking skillet and folding mixture constantly for 15 seconds. Smooth top of egg mixture, reduce heat to medium, cover, and cook, gently shaking skillet every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.
4. Off heat, run heat-resistant rubber spatula around edge of skillet and shake skillet gently to loosen tortilla; it should slide around freely in skillet. Slide tortilla onto large plate, then invert onto second large plate and slide back into skillet browned side up. Tuck edges of tortilla into skillet with rubber spatula. Continue to cook over medium heat, gently shaking skillet every 30 seconds, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool slightly. Slice and serve hot, warm, or at room temperature.

Making Spanish Tortilla

1.COOK POTATOES Cook potatoes and onion in covered skillet, stirring every 5 minutes, until tender, about 25 minutes.

2.COMBINE EGGS AND VEGETABLES Beat together eggs and salt; fold in vegetables. Add egg mixture to skillet and cook, folding constantly for 15 seconds. Cover and continue to cook.

3.FLIP TORTILLA Loosen tortilla with rubber spatula and slide it onto large plate. Place second plate face down over tortilla and invert so that tortilla is browned side up.

4.FINISH Slide tortilla back into skillet, browned side up, then tuck edges into skillet with rubber spatula. Continue to cook until second side is golden brown. Slide onto cutting board, let cool slightly, and slice.

 

 

Breakfast

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