We're going to continue today's Meatless Monday duo of recipes, following the Creamy Gazpacho Andulaz, with another Spanish dish. This Spanish Tortilla with Roasted Red Peppers and Peas recipe from America's Test Kitchen is a tad more complex, but will certainly be well worth it.
Spanish Tortilla with Roasted Red Peppers and Peas
Serves 4 to 6
6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 and 1/2 pounds of yukon gold potatoes; peeled, quartered and cut into 1/8 inch thick slices
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, dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed
Toss 4 tablespoons of oil, potatoes, onion, 1/2 teaspoon salt, and pepper around in a large bowl until potatoes are well coated. Heat 2 tablespoons of oil over medium high heat in a 10-inch skillet. Reduce heat to medium low, add potato mixture.
Cover and cook, stirring occasionally, until potatoes are tender. This should take about 25 minutes. In another bowl, whisk together eggs with 1/2 teaspoon of salt. Remove skillet from heat and scrape it into the eggs. Fold until combined.
Return skillet to stove, raise heat to medium high. Heat 1 teaspoon to smoke point. Add potato/egg mix to skillet. Shake and fold mixture for 15 seconds. Smooth the top of the mixture.
Reduce heat to medium, cover and cook while gently shaking pan until bottom is golden brown and the top is set. This should take about 2 minutes. Loosen tortilla from pan, slide onto plate. Place another plate on top and flip. Slide tortilla back into the skillet.
Cook until second side is golden brown, which will take about two minutes. Let cool for 15 minutes. Cut into wedges. Serve.