Spanish Tortilla

A Spanish tortilla is a nutritious frittata-like omelet made with eggs and potatoes, onions and olive oil. The tortilla be served as an appetizer, snack, light meal or for breakfast. It’s good warm, room temperature, or cold.

Serves 4
Prep time: 10 minutes
Cooking time: 25 Minutes

 Ingredients

8 large organic pasture raised eggs

¾ teaspoon smoked paprika

Kosher salt and ground black pepper

3 tablespoons California olive oil

1 medium yellow onion, chopped

1½ pounds Yukon Gold potatoes, peeled, halved and sliced ¼ inch thick

1 cup drained roasted red peppers, patted dry and chopped

4 scallions, trimmed, chopped (both white and green portions)

Directions

1.    Heat the broiler with a rack in the middle position. 

2.    Heat 3 tablespoons olive oil In a nonstick 10-inch skillet over medium heat.

3.    Add the onion, potatoes, 1 teaspoons salt and ½ teaspoon pepper. Cover and cook, stirring occasionally for 10 to 12 minutes until potatoes are tender.

4.    Stir in the roasted red peppers and scallions and cook, stirring, until the peppers for 2 minutes.

5.    In a mixing bowl whisk eggs ½ teaspoon salt, and smoked paprika together 

6.    Fold the eggs into the hot vegetables, stir to separate any potato slices that stick together. 

7.    Let this cook, gently stirring until you see the edges of the tortilla begin to set, 5 minutes

8.    Removed and cook it under the broiler for 5 minutes, or until the top browns and the center is cooked to your liking

Make it your own

Add ½ cup frozen peas, thawed, step 6

Add 3-4 oz of your favorite sausage, ham bacon or vegan substitute, sliced, step 4

Add ½ - 1 cup sliced mushrooms, step 3

Complete the meal by serving with a side salad