Description
A classic Spanish potato omelette gets a vibrant twist with sweet mini peppers. Simple to make, bursting with flavor!
Ingredients
Scale
- 4 tablespoons (60 ml) olive oil
- 4 red or Yukon gold potatoes
- 2 shallots
- 4 sweet mini peppers
- 6 eggs
- Sea salt
- Freshly ground black pepper
- Fresh parsley
Instructions
- Preheat your oven to 350°F (175°C).
- For the Potatoes:
- Peel the potatoes and slice them into even, medium-thin rounds using a mandoline or slicer. Line a baking sheet with parchment paper, drizzle 1 tablespoon of olive oil on top, toss the potato slices in the oil, arrange them in a single layer, and sprinkle with sea salt. Bake the potatoes for 15-20 minutes on the middle rack of the oven, until tender but not crispy.
- For the Vegetables:
- While the potatoes bake, thinly slice the shallots and sweet mini peppers into even rings. Remove the seeds and stems from the peppers. Heat 3 tablespoons of olive oil in an oven-safe, non-stick skillet over medium heat. Add the shallots and peppers to the skillet, season with salt and pepper, and sauté for 4-5 minutes, stirring frequently, until tender but not browned. Adjust the heat as necessary.
- Add the cooked potatoes to the skillet with the sautéed vegetables. Spread everything out evenly and press down gently with a spatula. Let it cook for 2 minutes over medium-low heat.
- For the Egg Mixture:
- In a mixing bowl, whisk together the eggs until fully combined. Season with salt and pepper to taste. Pour the egg mixture over the potatoes and vegetables in the skillet. Use a spatula to gently nudge the vegetables, allowing the egg to seep into the gaps and cover everything evenly.
- Bake the Tortilla:
- Transfer the skillet to the oven and bake for 8-10 minutes on the top rack, or until the eggs are set but the top is not too browned. Check at the 8-minute mark.
- Flip and Serve:
- Remove the skillet from the oven and run a spatula along the edges and underneath the tortilla to ensure it’s not sticking. Place a large plate over the top of the skillet, and carefully flip the skillet over so the tortilla releases onto the plate. Garnish with fresh parsley or herbs. Slice and serve warm, or refrigerate for later.
Notes
- For even cooking, ensure potatoes are thinly and uniformly sliced. A mandoline slicer is highly recommended.
- Leftover tortilla can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.
- Feel free to experiment with other bell pepper varieties or add other vegetables like zucchini or onions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of the tortilla
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 3
- Protein: 10
- Cholesterol: 200