Spanish Tortilla
By Dglmedia
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.
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
Details
Adapted from parade.com
Preparation
Step 1
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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