Spanish Tortilla with Roasted Red Peppers
- Makes4 servings
- Cook Time50 minute
- Active time plus cooling20 minutes active
- 6
In Spain, a tortilla is a thick, hearty, frittata-like omelet made with potatoes, onions and plenty of olive oil. We whisk a little smoked paprika into the eggs, and also add some roasted red peppers for pops of color. If you prefer to stick with the simple and classic version, simply omit the paprika and roasted peppers. And for an added Spanish touch, serve the tortilla with garlicky mayonnaise or aioli on the side. This recipe starts on the stovetop but finishes in the oven, so you will need an oven-safe nonstick 10-inch skillet.
Don't slice the potatoes thicker than ¼ inch or they may not cook through. Also, don't forget to pat the roasted red peppers dry before chopping. Excess moisture from the peppers may make the final texture of the tortilla too watery. Finally, don't forget that the skillet handle will be hot when you remove the pan from the oven, so make sure to use a potholder or oven mitt.
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