Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette

4 servings
  • Charred Peppers:
  • 2 red peppers
  • 2 tablespoons olive oil
  • Caramelized Onions:
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 Spanish onions, thinly sliced
  • 2 cloves garlic, finely chopped
  • Salt and pepper
  • Roasted Potatoes:
  • 4 small new potatoes
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper
  • Tortilla:
  • 2 tablespoons olive oil
  • Charred peppers
  • Caramelized onions
  • Roasted potatoes
  • 12 eggs, lightly beaten
  • 1/4 pound goat cheese, crumbled
  • Finely chopped fresh parsley
  • Parsley Salad:
  • 3 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 1/2 bunch curly parsley leaves
  • 2 scallions including green tops, thinly sliced
  • 6 cherry tomatoes, cut in half
  • 4 buttom mushrooms, cleaned and thinly sliced
  • 2 tablespoons toasted pine nuts
  • For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.

  • For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.

  • For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices.

  • For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate

  • For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.

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