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Categories:Viewed: 86 - Published at: 6 years ago
Ingredients
- 1 cup pure olive oil
- 4 medium russet potatoes, peeled and sliced inch thick
- 1 large onion, thinly sliced
- Kosher salt and freshly ground pepper
- 4 large eggs
- 1 cup fresh parsley
- 1/4 cup diced jarred piquillo or roasted red peppers
- Juice of 1/2 lemon
Method
- Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat.
- Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste.
- Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, beat the eggs in a large bowl until foamy.
- Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander.
- Toss gently to drain as much oil as possible; reserve the oil in the bowl.
- Add the potatoes and onion to the eggs, making sure they are submerged.
- Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat.
- Add the potato-egg mixture and press evenly into the pan with a rubber spatula.
- Cook until the underside is golden brown, about 4 minutes.
- Transfer to the oven and bake until set, about 8 more minutes.
- Loosen the edge of the tortilla with the spatula, then invert onto a plate.
- Season with salt.
- Cut into wedges.
- Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste.
- Serve with the tortilla.
- Per serving: Calories 441; Fat 24 g (Saturated 4 g); Cholesterol 215 mg; Sodium 876 mg; Carbohydrate 48 g; Fiber 4 g; Protein 12 g
- Photograph by Antonis Achilleos
