Spanish Tortilla with Roasted Red Pepper Sauce
This Spanish Tortilla combines soft-cooked potatoes, onions, and eggs creating a delicious breakfast or lunch. Served with a mouthwatering roasted red pepper sauce, this dish is amazing served either warm or chilled!
Servings: 8 servings
Ingredients
For the Spanish Tortilla:
- 1 cup olive oil
- 1 lb yellow potatoes, peeled and sliced very thinly
- 1 small yellow onion, sliced very thinly
- 8 eggs
- 1/4 tsp salt
- Chopped Parsley, for serving
For the Roasted Red Pepper Sauce:
- 1 cup jarred roasted red peppers
- 1 tsp lemon juice, (about half of a small lemon)
- 1 clove garlic
- Pinch salt
Instructions
- Add olive oil to a 12-inch skillet set over medium heat. Once the heat is warm but not simmering, add potatoes and onions. You don't want the oil so hot that the fry - you're just cooking them gently. Allow cooking for about 20 minutes or until potatoes are fork-tender. Drain, reserving the oil. Set potatoes and onions aside.
- Add some of the reserved oil if the pan doesn't have at lease 2 tablespoons worth leftover. Set over medium heat.
- Whisk eggs with salt until frothy and add to the pan. Immediately add the potatoes and onions, shaking the pan to combine. Move eggs around with a spatula as they cook: you want to eliminate as much of the liquid as possible.
- Once the bottom is browned and the top has very little liquid eggs present, invert a plate over the skillet. Carefully flip the skillet, allowing the tortilla to invert onto the plate. Return the tortilla to the skillet, with the cooked side up. Cook until the other side is browned, similar to the first.
- Remove from the skillet and allow to cool as you prepare the roasted red pepper sauce.
Roasted Red Pepper Sauce:
- Add roasted red peppers, lemon juice, garlic, and salt to a blender, and process until smooth. Transfer to a serving dish and serve with the Spanish Tortilla, sprinkled with chopped parsley.