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Spanish Tortilla with Sweet Pepper

adapted from www.marthastewart.com

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

Ingredients

  • 1 tablespoon olive oil, plus more for serving
  • 1 pound potatoes, sliced inch thick
  • 1 large to 2 small sweet peppers, thinly sliced
  • 1 medium onion, halved and thinly sliced
  • Coarse salt and ground pepper
  • 8 large eggs
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 teaspoon hot sauce (optional)

Directions

  1. Preheat oven to 375 degrees. In a medium oven-proof nonstick skillet (or a cast iron 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.

  2. In a bowl, whisk together eggs, parsley, hot sauce if using, 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.

  3. 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.

    (Farmer's note: I find un-molding difficult, so I usually just serve this by cutting slices directly out of my cast iron pan.)

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