-
1
Heat about 1/2 inch of olive oil in a large, nonstick
-
2
pan over medium heat. While the oil is heating
-
3
up, rinse the cut potatoes in cold water and pat
-
4
them dry. Add the potatoes, onion and Anaheim
-
5
pepper to the pan, and add more olive oil until all
-
6
are covered. Turn down the heat to low and cook
-
7
the potatoes until they're soft and golden brown.
-
8
When they're cooked, drain the oil from the pan,
-
9
using a perforated spoon to help.
-
10
In a large bowl, beat the eggs and add the cooked
-
11
vegetable mixture.Season with salt and wisk everything together and let stand for 15 minutes.In a smaller pan, heat the remainder of the olive
-
12
oil, 1 to 2 tablespoons, over medium heat. When
-
13
the oil is hot, add the egg mixture and cook for
-
14
around 30 seconds, then lower the heat and
-
15
allow to cook for a few minutes. When the edges
-
16
are cooked and the center is still moist, place a
-
17
plate over the pan and invert it, so the raw side
-
18
of the tortilla flips face down onto the plate.
-
19
Carefully return the tortilla to the pan by sliding it off
-
20
the plate and continue cooking for another minute.
-
21
Let stand for a few minutes before serving.
