This variation on tortilla, a traditional Spanish tapas dish resembling an omelet, adds green and red bell peppers, a chile pepper and a liberal amount of sharp cheese to the traditional potato and egg combination. Traditionally it is served cold or at room temperature.
Potato Tortilla with Peppers
- Large nonstick ovenproof skillet
- 1 potato (8 oz/250 g), cooked in its skin, cooled and cut into 1⁄2-inch (1 cm) cubes
- 2 tbsp extra virgin olive oil 30 mL
- 1 red onion, thinly sliced on the vertical
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 long red chile or jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 6 eggs
- 1 cup shredded sharp (aged) cheese, 250 mL such as Cheddar
- 1. In a large nonstick ovenproof skillet, heat oil over medium heat. Add potato, red onion, red and green bell peppers, chile pepper and garlic and cook,stirring, until peppers are softened and potato and onion just begin to brown, about 8 minutes. Season to taste with salt and pepper.
- 2. Preheat broiler. In a bowl, beat eggs. Pour over onion mixture and sprinkle cheese evenly over top. Reduce heat to low, loosely cover and cook until eggs are set, about 6 minutes. Place under preheated broiler and broil until top is nicely browned. Unmold and cut into wedges. Serve warm or at room temperature.
- Potato Tortilla with Chorizo: Substitute 1⁄2 cup (125 mL) shredded Manchebo cheese and 6 oz (175 g) cured (hard) chorizo, diced, for the cheese.
Judith Finlayson https://judithfinlayson.com/