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Spanish Tortilla with Roasted Red Peppers and Peas

We have had a house full of guests for the last week, so I haven’t had a chance to post anything. They are dear friends from Atlanta who come to visit every summer with their three boys. They just left and we were sad to see them go. They are HUGE fans of my cooking, which is quite gratifying. I’m always happy to cook for anyone who appreciates it.

Don’t let the name of this recipe fool you. A Spanish tortilla is nothing like a Mexican tortilla, which is a flat bread. A Spanish tortilla is like a potato omelet (without cheese).

I made this recently and loved it. It can be cut into small squares and served as an appetizer, or you can cut it into wedges and serve it as a side-dish like I did. It can also be served for lunch with a side salad.

The original recipe calls for cooking the tortilla in a non-stick skillet. I didn’t have one, so I used a regular skillet. This forced me to change the cooking method slightly because I knew that there was no way I was going to be able to flip this thing in the pan as the directions suggested. If you’d like the original recipe, please click on the link beneath the name of the recipe below. I’ve modified the original recipe to suit the equipment that I had on hand (namely a full-stick pan).


Spanish Tortilla with Roasted Red Peppers and Peas
Recipe adapted from The Devil’s Food Advocate

6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/2 pounds Yukon Gold potatoes, peeled, and diced into bite-sized pieces (about 1″ dice)
1 small onion, halved and thinly sliced
salt and pepper
8 large eggs
1/2 cup chopped roasted red pepper (from a jar)
1/2 cup peas, thawed if frozen

Toss 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and a generous grind of pepper in a large bowl until potatoes are thoroughly coated in oil. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Reduce the heat to medium-low, add the potato mixture to the skillet. Set the bowl aside, as you’ll use it again. Cover the potato mixture and cook, stirring about every 5 minutes, until the potatoes offer no resistance when poked with a paring knife, about 20 to 25 minutes.

Meanwhile, whisk the eggs and 1/2 teaspoon salt in the reserved bowl until just combined. Fold the hot potato mixture, red peppers, and peas into the eggs until combined, making sure to scrape all of the potato mixture out of the skillet. Return the skillet to medium-high heat, add the remaining 1 teaspoon oil, and heat until almost smoking. Now, working quickly, add the egg-potato mixture and cook, shaking the pan and folding the mixture constantly for about 15 seconds. Reduce the heat to medium, smooth the top of the mixture, cover, and cook, gently shaking the pan every 30 seconds until the bottom is golden brown and the top is lightly set, about 2 minutes. At this point, the original recipe has you flipping the tortilla. Without a non-stick pan, you can simply put the tortilla into a preheated 375 degree oven for 15-20 minutes or until the eggs are cooked through.

When the tortilla is fully cooked, slice into wedges and serve.

Yield: 6 servings as a side dish

One year ago: Fudgy Brownie Bites
Two years ago: Turkey Meatloaf with Feta and Sun-Dried Tomatoes
Three years ago: Grilled Potato Slices with Salt and Vinegar
Four years ago: Shrimp Salad