Spanish Tortilla With Roasted Red Peppers And Peas Recipes

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SPANISH TORTILLA WITH ROASTED RED PEPPERS AND PEAS (COOK'S ILLUS



Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus image

A twist on a Spanish classic. Serve at room temperature with olives, pickles, and garlic mayonnaise, such as Recipe #256103, for a tasty appetizer. For a main course, serve with a green salad.

Provided by threeovens

Categories     Spanish

Time 50m

Yield 1 tortilla, 4-6 serving(s)

Number Of Ingredients 9

6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
1 small onion, halved and sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 large eggs
1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed

Steps:

  • In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
  • In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
  • Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
  • Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
  • Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
  • Remove skillet from heat and scrape contents into eggs and fold until combined.
  • Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
  • Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
  • Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
  • Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
  • Cook until second side is golden brown, about 2 minutes.
  • Let cool at least 15 minutes and cut into wedges to serve.

Nutrition Facts : Calories 508.8, Fat 31.6, SaturatedFat 6.1, Cholesterol 423, Sodium 988.9, Carbohydrate 40, Fiber 4.3, Sugar 4, Protein 17

SPANISH TORTILLA WITH BELL PEPPER



Spanish Tortilla with Bell Pepper image

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Number Of Ingredients 8

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 teaspoon hot sauce

Steps:

  • Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
  • In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
  • Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.

Nutrition Facts : Calories 270 g, Fat 14 g, Fiber 3 g, Protein 16 g

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