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1
For the Charred Peppers: Preheat broiler.
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2
Rub pepper with olive oil and place on a baking sheet.
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3
Broil peppers until the skins are charred on all sides.
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4
Place in a paper bag and let steam for 5 minutes.
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5
Remove skin and seeds and cut into julienne.
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6
For the Onions: Heat butter and oil in a medium saute pan over medium heat.
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7
Add onions and cook until soft and caramelized.
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8
Add garlic and cook for 2 minutes.
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9
Season with salt and pepper.
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10
For the Potatoes: Preheat oven to 375 degrees.
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11
Rub potatoes with olive oil.
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12
Place in a small baking dish and roast until just cooked through.
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13
Remove and slice into 1/4-inch thick slices.
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14
For the Tortilla: Heat oil in a large saute pan.
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15
Add the peppers, onions and potatoes and cook for 1 minute.
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16
Add the eggs and season with salt and pepper to taste.
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17
When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center.
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18
While the mixture is still loose, add chunks of the goat cheese and parsley.
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19
Continue to pull eggs to center of pan.
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20
When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan.
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21
Cook for 1 minute.
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22
Flip onto a serving plate
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23
For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste.
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24
Add the remaining ingredients and toss to coat.
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25
Top with the pine nuts.
