Potato Red Pepper Spanish Tortilla (Spanish Omelette)

Potato Red Pepper Spanish Tortilla (Spanish Omelette)

Spanish tortilla or Spanish omelette is a wildly popular dish in Spain. It's made with eggs, potatoes and onions, and is usually served as an appetizer. For us, it's a dish that can be eaten at any time so we think it's ideal for breakfast, lunch or dinner!

Servings

2

Cooking time

30-35 mins

Ingredients

  • 4-5 Tbsp extra-virgin olive oil
  • 1 medium yellow onion, peeled, quartered and thinly sliced
  • 1 lb. large Yukon Gold potatoes (about 3 large potatoes), peeled and sliced 1⁄8 inch thick (use 1.5 cups of sliced radishes or bell peppers for keto)
  • 1 large red bell pepper, thinly sliced
  • 5 large eggs
  • 4 thin slices firm sheep's milk cheese, such as Manchego (optional)
  • 4 thin slices prosciutto or serrano ham (optional)
  • 1-2 tsp OKAZU Chili Miso
  • salt and pepper

Directions:

1. In an 8 inch nonstick or cast-iron skillet, warm 2 tbsp. oil over medium heat. Add the onion and a pinch of salt; cook, stirring occasionally, until softened, about 4 minutes. Add the potatoes, bell peppers, another 2 tbsp oil, 1⁄4 tsp. salt, and black pepper. Cook, stirring occasionally, until the potatoes are tender and lightly browned in places, about 20 minutes.

2. When the potatoes/red peppers are soft, preheat the oven to broil. In a large bowl, beat the eggs until foamy; season with 1/4 tsp salt. Drizzle 1 tbsp. olive oil into the pan, then pour the beaten eggs into the pan and stir gently to combine. Allow more of the egg to touch the surface of the pan, until the eggs begin to set on the bottom, 1-2 minutes. Spread the vegetables into an even layer and continue cooking the tortilla, shaking the pan occasionally to prevent sticking, until the eggs are almost set, 3-4 minutes. Transfer the pan to the oven and finish cooking until the top of the tortilla begins to lightly colour and is fully set, 2-4 minutes longer.

3. Remove the pan from the oven and quickly place a large ovenproof plate over the top. Carefully invert/slide the tortilla onto the plate and cut into wedges.

4. Serve the tortilla with prosciutto ham, slices of cheese, and Chili OKAZU. Suggested side: steamed green bean and artichoke hearts.

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