Spanish Tortilla

By Bobby Flay Serve this A.M. favorite family-style on a platter so everyone can help themselves. Then all you have to do is pour the coffee.

Photo by Darla L.
Adapted from parade.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from parade.com

Ingredients

  • Caramelized Onions

  • 2

    Tbsp butter

  • 1

    Tbsp olive oil

  • 2

    Spanish onions, thinly sliced

  • 2

    cloves garlic, finely chopped

  • Salt and pepper

  • Roasted Potatoes

  • 4

    small new potatoes

  • 2

    Tbsp olive oil

  • Salt and freshly ground pepper

  • Tortilla

  • 2

    Tbsp olive oil

  • 1/2

    cup roasted red peppers from a jar, drained and finely chopped

  • Caramelized onions

  • Roasted potatoes

  • 12

    large eggs

  • Salt and freshly ground pepper

  • 3

    Tbsp finely chopped fresh parsley, plus more for garnish

Directions

Caramelized Onions: Heat the butter and oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 30 minutes. Add garlic and cook for 1 minute; season with salt and pepper. Set aside; cool for 5 minutes. Roasted Potatoes: Preheat the oven to 400°F. Rub potatoes with olive oil, salt, and pepper. Place in a small baking dish and roast until a knife inserted into the center of the potato meets no resistance, 20 to 30 minutes, depending on size. Remove from the oven, cool slightly, and slice into 1/4-inch-thick slices. Tortilla 1. Preheat oven to 425°F. Heat oil in a 9-inch nonstick, ovenproof sauté pan or seasoned cast-iron pan over medium heat. Add roasted peppers, caramelized onions, and roasted potato slices; cook 1 minute. 2. Crack the eggs into a large bowl and whisk until light and fluffy; season with salt and pepper. Pour the egg into the pan and stir with a rubber spatula. Cook until set on the bottom. Sprinkle with parsley; transfer pan to the oven. Bake until tortilla is set and slightly puffed, 6 to 8 minutes. 3. Carefully invert tortilla onto a large plate or cutting board and cut it into wedges. Garnish with fresh parsley.

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