Spanish Tortilla with Roasted Peppers

Spanish tortilla with tender potatoes, onion, and roasted red pepper, cooked gently in olive oil and finished on the stovetop or under the broiler.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound potatoes
• 6 large eggs
• 1 medium yellow onion
• 1 medium roasted red pepper
• 0.25 cup olive oil
• 2 tablespoons fresh parsley
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Peel the potatoes and cut them into thin, even slices. Thinly slice the onion and chop the roasted red pepper and parsley. (about 8 min)
2. Heat the olive oil in a 10-inch oven-safe nonstick skillet over medium-low heat. Add the potatoes, onion, 1/2 teaspoon salt, and pepper. Cook gently, stirring occasionally, until the potatoes are tender but not browned, 15 to 18 minutes. (about 18 min) — Medium-low heat
3. Increase the heat to medium. Add the roasted pepper and cook for 1 minute, stirring gently. (about 1 min) — Medium heat
4. Beat the eggs with the remaining 1/2 teaspoon salt and parsley. Pour them into the skillet and stir once to distribute. Cook without stirring until the edges are set and the center is nearly set, 5 to 7 minutes. (about 7 min) — Medium heat
5. Heat the broiler. Broil the skillet 6 to 8 inches from the heat until the top is fully set and lightly browned, 2 to 4 minutes. If using a flip, slide the tortilla onto a plate, invert it back into the skillet, and cook until set. (about 4 min) — High broil
6. Rest the tortilla for 5 minutes, then slide it onto a cutting board, slice into wedges, and serve warm or at room temperature. (about 5 min)