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Spanish Tortilla

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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.

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Spanish Tortilla 1 Picture

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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