6 Tbsp. EV olive oil
1 ½ pounds Yukon gold potatoes, peeled quartered and cut crosswise into 1/8 inch slices
1 small onion, halved and sliced thin
1 tsp. salt
¼ tsp. fresh ground pepper
8 large eggs
½ cup jarred roasted red peppers, rinsed, dried and cut into ½ inch pieces
½ cup frozen peas
In a large bowl toss the potatoes, onions, salt, pepper and oil. Heat 2 Tbsp. oil in a 10 inch non stick sauté pan over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to pan cover and cook stirring with spatula every 5 minutes until potatoes are soft, 20 minutes.
In a bowl whisk the eggs and ½ tsp. salt and fold in the red pepper, peas and cooked potatoes into the egg mixture. Return the sauté pan to the medium high heat and add 1 Tbsp. oil and heat until it starts to smoke. Add egg and potato mixture and cook, shaking the pan and folding mixture every 15 seconds. Smooth the top reduce heat to medium and cover and cook for 2-5 minutes or until cooked half way through.
Using a rubber spatula loosen the tortilla at edges, invert the potato cake onto a large plate, add 1 Tbsp. oil to pan and slide tortilla back into the pan browned side up. Return to heat and cook for 2 to 5 minutes.
Slide out onto a clean plate and allow to rest for 15 minutes. Cut into wedges and serve with mayonnaise.
Spaniards love the Spanish version of an omelet and call it tortilla Espanola. It is no relation to the Mexican flavored tortilla. If you’ve traveled in Spain you will have seen it on almost every tapas bar. It can also be a simple supper as well.
Some recipes call for cooking potatoes in 3-4 cups oil, this is the lighter version and delicious.