Spanish Tortilla (tortilla de patatas or tortilla española)

A lot of people confuse this with Mexican tortilla bread but it's far from it. Spanish tortilla is Spain's staple omelet with potatoes. It may include other ingredients depending on the region. I was watching America's Test Kitchen the other day and couldn't resist trying the dish. I have heard so much about it but never brought myself to make it instead of the more traditional omelets. Eggs, onions, potatoes make a creamy, delicious and hearty combo that will surely satisfy you. It may not be the most straightforward omelet you've made but it's worth the effort. ;-)
Buen Provecho!


Recipe

Serves 4-6

Ingredients:

8 eggs
3 large golden potatoes, cut into quarters then sliced into 1/8 inch pieces
1 onion, thinly sliced
1/2 red bell pepper, diced
1 green chili pepper, sliced
 6-7 tbsps extra virgin olive oil
salt and freshly ground black pepper

Method:

Toss 4 tablespoons oil, potatoes, onion, red pepper, green chili, salt, and pepper in large bowl until coated. Heat 2 tablespoons oil in nonstick skillet then add potato mixture to skillet.  Cover and cook over medium low heat for 25 min, stirring gently every 5 minutes, until potatoes are cooked.
Beat eggs salt and pepper in a bowl.  Add hot potato mixture, red peppers, and peas to eggs until combined. Using same skillet, add very little oil and heat.  Add egg and potato mixture, fold mixture for a few seconds then smooth surface. Cover and cook over medium for 2 minutes or so. Then slide tortilla from pan onto a large plate. Using a second plate, flip tortilla to other side and bring back to skillet. Tuck edges if flat and cook for 2 more minutes.
Let it stand for 15 min before serving in the form of cubes or wedges.

Nutrition Facts:

 While this dish is dense in every sense of the word, you have a reason to skip the bread in this case and opt for a side of green salad.