Spanish Tortilla with Roasted Red Peppers and Peas

Spanish Tortilla with Roasted Red Peppers and Peas is a mouthwatering take on the classic Spanish tapas dish. This recipe elevates the traditional omelet by infusing it with the flavors of roasted red peppers and peas. The star of the dish, tender Yukon Gold potatoes, creates a creamy and dense texture that is incredibly satisfying. This recipe reimagines the use of olive oil, streamlining the process and maintaining the integrity of the dish. The addition of garlicky aïoli enhances the flavors, making this Spanish tortilla a versatile option that can be enjoyed as a delightful appetizer or a light entrée.

SERVES 4 TO 6

INGREDIENTS:

• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1½ pounds Yukon Gold potatoes, peeled, quartered, and cut into ⅛-inch-thick slices
• 1 small onion, halved and sliced thin
• Salt and pepper
• 8 large eggs
• ½ cup jarred roasted red peppers, rinsed, patted dry, and cut into ½-inch pieces
• ½ cup frozen peas, thawed
• 1 recipe Garlic Aïoli

INSTRUCTIONS:

1. Toss ¼ cup of oil, potatoes, onion, ½ teaspoon of salt, and ¼ teaspoon of pepper in a large bowl.
2. Heat 2 tablespoons of oil in a 10-inch nonstick skillet over medium-high heat until shimmering.
3. Add the potato mixture to the pan and reduce the heat to medium-low.
4. Cover the skillet and cook, stirring every 5 minutes, until the potatoes are tender, about 25 minutes.
5. In a separate large bowl, whisk together eggs and ½ teaspoon of salt.
6. Gently fold in the cooked potato mixture, red peppers, and peas. Make sure to scrape all of the potato mixture out of the skillet.
7. Heat the remaining 1 teaspoon of oil in the now-empty skillet over medium-high heat until just smoking.
8. Add the egg mixture to the skillet and cook, shaking the pan and folding the mixture constantly for 15 seconds.
9. Smooth the top of the egg mixture, reduce the heat to medium, cover the skillet, and cook. Gently shake the pan every 30 seconds until the bottom is golden brown and the top is lightly set, about 2 minutes.
10. Off the heat, run a heat-resistant rubber spatula around the edge of the pan and shake it gently to loosen the tortilla; it should slide around freely.
11. Slide the tortilla onto a large plate, then invert it onto a second large plate and slide it back into the skillet, browned side up.
12. Tuck the edges of the tortilla into the skillet with the rubber spatula.
13. Continue cooking over medium heat, gently shaking the pan every 30 seconds, until the second side is golden brown, about 2 minutes.
14. Slide the tortilla onto a cutting board and let it cool slightly.
15. Serve the Spanish Tortilla with Roasted Red Peppers and Peas warm or at room temperature, accompanied by Garlic Aïoli for a delightful burst of flavor.

TIPS:

• Opt for Yukon Gold potatoes as they are less starchy and can be cooked with less oil while maintaining a creamy texture.
• Use a 10-inch nonstick skillet with a tight-fitting lid for the best results in cooking and flipping the tortilla.
• Be patient while cooking the potatoes; stirring every 5 minutes ensures even cooking and prevents sticking.
• When flipping the tortilla, slide it onto a plate and use another plate to invert it back into the skillet. This method avoids messy spills and makes flipping easier.
• Serve the Spanish tortilla warm or at room temperature, accompanied by a side of Garlic Aïoli for an extra burst of flavor.

This recipe transforms a simple omelet into an irresistible Spanish delight, showcasing the harmonious blend of potatoes, eggs, roasted red peppers, and peas. Perfect for tapas gatherings or as a light and flavorful meal, this Spanish tortilla is sure to become a favorite in your culinary repertoire.