Spanish Potato and Egg "Tortilla"

Spanish Potato and Egg "Tortilla"
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network