I’ve always been a huge fan of Spanish food. Paella, tuna empanadas, tapas in general… oh man. One of my all-time favorites is the tortilla espanola; basically a big fat omelet served at room temperature. Cut it up in nice big chunks and serve it with toothpicks at a picnic: everyone goes home full and happy.
- 1/2 cup olive oil
- 2 pounds baking potatoes, peeled and cut into 1/4-inch chunks
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions, chopped
- 6 eggs, whisked
- 1 roasted red pepper, drained and diced
- 2 tablespoons chopped fresh Italian parsley
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add the potato slices and onions, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Add chopped red peppers. When done, remove everything to a large bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
- Whisk eggs in a large bowl until smooth. Stir in onions, roasted peppers, and potatoes.
- Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.