Potato And Roasted Bell Pepper Tortilla

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Potato And Roasted Bell Pepper Tortilla

 

3 tablespoons olive oil

1 red onion, thinly sliced

3 teaspoons salt

3/4 pound Yukon Gold potatoes, cut 1/4 " julienne

6 eggs

1 cup grated dry jack or Manchego cheese

1/2 teaspoon freshly-ground five pepper blend

2 roasted red bell peppers, peeled, seeded, cut into strips 1/4 " wide

 

In a 10-inch nonstick fry pan over medium heat, warm 1 tablespoon of the olive

oil. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally,

until soft, 5 to 6 minutes. Transfer to a small plate.

Return the pan to medium heat and warm 1 tablespoon of the oil. Add half of the

potatoes and 1/2 teaspoon of the salt and stir to coat the potatoes evenly.

Cover and cook for 2 minutes. Stir again, cover and cook until the potatoes are

soft and golden brown, 2 to 3 minutes more. Transfer to a separate plate. Repeat

with the remaining 1 tablespoon oil, potatoes and 1/2 teaspoon of the salt. Wipe

out the pan with a damp paper towel and set aside.

In a large bowl, whisk together the eggs, cheese, the remaining 1 teaspoon salt

and the pepper blend. Add the onion, potatoes and bell peppers and stir to

evenly distribute the ingredients.

Set the fry pan over medium heat, pour in the egg mixture and partially cover

the pan. Cook for 6 to 8 minutes. Shake the pan gently to loosen the tortilla.

Invert a large plate on top of the pan and invert the pan and plate together.

Lift off the pan, letting the tortilla fall onto the plate; be careful as some

uncooked egg may spill out. Slide the tortilla, cooked side facing up, back into

the pan and cook, uncovered, for 5 minutes. Flip the tortilla out onto another

plate and let cool to room temperature. Cut into slices and serve.

Makes 6 to 8 servings.