Tortilla Española with Red Pepper Sauce

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:

Tortilla Española with Red Pepper Sauce

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5 from 2 reviews

• Author: Katie Oberwager
• Total Time: 60 minutes
• Yield: Serves 4
• Diet: Omnivore, Gluten-Free

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Description

A classic Spanish tortilla gets a vibrant upgrade with a roasted red pepper sauce. Hearty, flavorful, and perfect for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (118 ml) olive oil
• 2 large (or 4 medium) Russet baking potatoes, peeled and sliced
• 1 yellow onion (chopped)
• 1 and 1/2 tsp salt
• 6 cloves garlic (minced)
• 8 eggs
• 16 oz (454 g) jar roasted red peppers (drained)
• 1 clove garlic
• 1/2 tsp salt
• 1 lemon juice
• 1/4 cups (59 ml) olive oil
• 1 cups (142 g) walnuts
• green onion (chopped)

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Instructions

1. Heat olive oil over medium heat in an oven-safe skillet.
2. Add the potato slices and onion. Fry, stirring occasionally, over medium heat for about 5 minutes.
3. Add garlic and cook until potatoes are tender but not browned (20-25 minutes).
4. Set aside.
5. Whisk the eggs and combine the cooked potatoes with the eggs; stir.
6. Spread the egg-coated potatoes into the remaining oil in the skillet.
7. Heat on medium-low and cook, shaking the pan frequently and/or stirring frequently, being careful not to break potatoes, until the mixture begins to set (about 12 minutes).
8. Place the pan in the oven and broil on low for 6 minutes (approx. 325°F (163°C)).
9. Remove and cover the skillet with a plate; using oven mitts, carefully invert the omelette onto the plate.
10. Allow to cool, then cut it into 8 even wedges.
11. Season with salt, if needed, and roasted red pepper sauce.
12. Top with chopped green onion.
13. Serve warm or at room temperature.

Notes

• For a smoother tortilla, use a potato ricer to mash the potatoes slightly before adding them to the eggs.
• To make the red pepper sauce ahead of time, blend the roasted red peppers, garlic, lemon juice, salt, and olive oil until smooth. Store in an airtight container in the refrigerator for up to 3 days.
• If you don’t have walnuts, substitute with toasted slivered almonds or pumpkin seeds for added crunch.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Spanish

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2
• Sodium: 400
• Fat: 30
• Saturated Fat: 5
• Unsaturated Fat: 20
• Carbohydrates: 30
• Fiber: 4
• Protein: 15
• Cholesterol: 200

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