Spanish Tortilla with Bell Pepper

Name: Spanish Tortilla with Bell Pepper
Prep time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil, plus more for serving; 1 pound Yukon gold potatoes, peeled and sliced inch thick; 1 red bell pepper (ribs and seeds removed), thinly sliced; 1 medium onion, halved and thinly sliced; Coarse salt and ground pepper; 8 large eggs; 0.25 cup chopped fresh parsley, plus more for garnish; 0.5 teaspoon hot sauce

3.5

(128)

22 Reviews

By

Martha Stewart

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.

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Ingredients

1 tablespoon olive oil, plus more for serving
1 pound Yukon gold potatoes, peeled and sliced inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
Coarse salt and ground pepper
8 large eggs
¼ cup chopped fresh parsley, plus more for garnish
½ teaspoon hot sauce

Directions

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.