Spanish Tortilla
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 441
- Total Fat
- 24 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 215 milligrams
- Sodium
- 876 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Protein
- 12 grams
- Total: 40 min
- Prep: 16 min
- Cook: 24 min
Ingredients
1 cup pure olive oil
4 medium russet potatoes, peeled and sliced inch thick
1 large onion, thinly sliced
Kosher salt and freshly ground pepper
4 large eggs
1 cup fresh parsley
1/4 cup diced jarred piquillo or roasted red peppers
Juice of 1/2 lemon
Directions
- Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy.
- Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander. Toss gently to drain as much oil as possible; reserve the oil in the bowl. Add the potatoes and onion to the eggs, making sure they are submerged.
- Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat. Add the potato-egg mixture and press evenly into the pan with a rubber spatula. Cook until the underside is golden brown, about 4 minutes. Transfer to the oven and bake until set, about 8 more minutes. Loosen the edge of the tortilla with the spatula, then invert onto a plate. Season with salt. Cut into wedges.
- Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste. Serve with the tortilla.