Spanish Potato and Egg "Tortilla"

Spanish Potato and Egg "Tortilla"
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  • 1 ½ tablespoons roasted pepper oil (from jar of peppers)
  • 2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced
  • 6 large eggs
  • ½ teaspoon kosher salt
  • ½ cup drained roasted red peppers packed in olive oil with garlic
  • /4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • + 4 more ingredients
    • ¼ teaspoon black pepper
    • 1 tablespoon water
    • Freshly ground black pepper, to taste
    • 1 medium onion, thinly sliced

Put oil, onion and potato in a heavy, 10-inch skillet; cook over medium heat, turning occasionally, until tender, 15 to 20 minutes.Preheat broiler. Beat together eggs, water, salt and pepper; pour over potato mixture. Spread out entire mixture, then cook over low heat until bottom is lightly brow...

View full recipe at My Recipes


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