PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Make a traditional tortilla española as a hearty meal loaded with potatoes and eggs and serve with a flavorful roasted red pepper sauce.
Potatoes are an underrated vegetable with a bad rep. People often think of potatoes in fat-laden dishes like loaded potato skins, but it doesn’t always have to be that way. A medium baked potato has just 110 calories and is fat, sodium, and cholesterol-free. AND I didn’t know this myself until I looked it up, but potatoes have more potassium than bananas! This fact alone makes me want to eat all the potatoes in the world so I can kill it at my workouts.
This Tortilla Española is truly not that hard to make- it even turned out great for me on the first try! After sautéing peeled and sliced potatoes with chopped onions and olive oil, I combined the mixture with whisked eggs and added everything back into an oven-safe pan (I used my cast iron skillet). I cooked it all slow and low and then popped the pan into the oven to broil for a few minutes. It was a slight labor of love to get the potatoes cooked without browning, but with just a few ingredients and steps, your tortilla will be ready before you know it!
I wanted to add something flavorful and fun to the traditional Spanish omelette recipe, so I made a roasted red pepper and walnut sauce. It was the perfect pairing (and also ridiculously easy to make)!
This meal is easy to make, satisfying, and filling. I hope you’ll give potatoes a second shot with this recipe!
For another international potato recipe, try these Bombay Spiced Potatoes:
- ½ cup olive oil
- 2 large (or 4 medium) Russet baking potatoes, peeled and sliced
- 1 yellow onion, chopped
- 1 and ½ teaspoons salt
- 6 cloves garlic, minced
- 8 eggs
- 1 16 ounce jar roasted red peppers, drained
- 1 garlic clove
- ½ teaspoon salt
- juice of one lemon
- ¼ cup olive oil
- 1 cup walnuts
- green onion, chopped
- Heat olive oil over medium heat in an oven-safe skillet. Add the potato slices and onion. Fry, stirring occasionally, over medium heat for about 5 minutes. Add garlic and cook until potatoes are tender but not browned (20-25 minutes). Set aside.
- Whisk the eggs and combine the cooked potatoes with the eggs and stir. Spread the egg-coated potatoes into the remaining oil in the skillet. Heat on medium-low and cook, shaking the pan frequently and/or stir frequently being careful not to break potatoes, until mixture begins to set (about 12 minutes).
- While the tortilla is cooking, make the red pepper sauce by adding all ingredients to a food processor or strong blender and blend until smooth.
- Place the pan in the oven and broil on low for 6 minutes.
- Remove and cover the skillet with a plate, and using oven mitts, carefully invert the omelette onto the plate. Allow to cool then cut it into 8 even wedges. Season with salt, if needed, and roasted red pepper sauce. Top with chopped green onion. Serve warm or at room temperature.