Spanish Tortilla

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Heat the olive oil in a nonstick omelet pan over medium-high heat.

3. 3

   Add the potatoes and onions and saute until tender, about 3 minutes.

4. 4

   Gently stir in the ham and peppers and cook for an additional 2 minutes.

5. 5

   In a large bowl add the eggs and whisk until well blended.

6. 6

   Stir in the grated cheese and mix to combine.

7. 7

   Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently with a heat-proof spatula.

8. 8

   Reduce the heat to low and cook until the egg begins to thicken, about 2 minutes.

9. 9

   Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes.

10. 10

    Remove from the oven and garnish with fresh parsley.

11. 11

    Transfer to a serving platter, cut into wedges and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.