Description
Make a traditional tortilla española as a hearty meal loaded with potatoes and eggs and serve with a flavorful roasted red pepper sauce.
Ingredients
Scale
- 1/2 cup olive oil
- 2 large (or 4 medium Russet baking potatoes, peeled and sliced)
- 1 yellow onion (chopped)
- 1 and 1/2 teaspoons salt
- 6 cloves garlic (minced)
- 8 eggs
Roasted Red Pepper Sauce
- 1 16 ounce jar roasted red peppers (drained)
- 1 garlic clove
- 1/2 teaspoon salt
- juice of one lemon
- 1/4 cup olive oil
- 1 cup walnuts
To Garnish
- green onion (chopped)
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main, Side
- Cuisine: Spanish