Spanish Tortilla with Mini Peppers

By mschweickert

Ingredients

• 8 eggs
• 1/4 cup half and half
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup chopped fresh parsley
• 1/2 cup shredded Manchego
• 1/4 cup olive oil
• 12 oz sliced Yukon gold potatoes
• 1 cup sliced mini peppers
• 1 cup sliced yellow onions
• 1 Tbsp minced garlic
• 1/2 tsp red pepper flakes

Preparation

Step 1

Preheat oven to 450. Whisk together eggs, half and half, salt and pepper. Stir in parsley and Manchego. Heat olive oil in 10-inch ovenproof skillet over medium heat; add 12 potoatoes and cook 5 minutes. Add peppers and onions, cook 3 minutes. Add garlic and red pepper flakes, cook 1 minute. Pour egg mixture into skillet, stir to combine, then transfer skillet to oven. Bake tortilla until eggs are puffed and set, 12 minutes. Loosen edges with a spatula, transfer to plate and serve.