Spanish Potato And Egg "Tortilla" Recipe

Name: Spanish Potato And Egg "Tortilla"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: /4 cup extra-virgin olive oil; 1 medium onion, thinly sliced; 2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced; 6 large eggs; 1 tablespoon water; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup drained roasted red peppers packed in olive oil with garlic; 1 1/2 tablespoons roasted pepper oil (from jar of peppers); 1 tablespoon red wine vinegar; Freshly ground black pepper, to taste

Servings: persons

/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced
6 large eggs
1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup drained roasted red peppers packed in olive oil with garlic
1 1/2 tablespoons roasted pepper oil (from jar of peppers)
1 tablespoon red wine vinegar
Freshly ground black pepper, to taste

1
Put oil, onion and potato in a heavy, 10-inch skillet; cook over medium heat, turning occasionally, until tender, 15 to 20 minutes.
2
Preheat broiler. Beat together eggs, water, salt and pepper; pour over potato mixture. Spread out entire mixture, then cook over low heat until bottom is lightly browned, about 10 minutes.
3
Broil tortilla in upper third of oven until set in center and golden on top, 6 to 8 minutes.
4
While tortilla is cooking, make red pepper sauce. Put red peppers in a food processor and process until smooth. With motor running, gradually pour oil and vinegar into red pepper puree. Season with pepper.
5
Cut tortilla into wedges; serve warm or room temperature with red pepper sauce on side.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: /4 cup extra-virgin olive oil, 1 medium onion, thinly sliced, 2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced, 6 large eggs, and more.

Yes, Spanish Potato And Egg "Tortilla" falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Potato And Egg "Tortilla"

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