Spanish Tortilla With Roasted Red Peppers And Peas

Spanish tortillas are often served warm or at room temperature with olives and pickles and Garlic Mayonnaise as an appetizer. They may also be served with a salad as a light entree. This recipe was printed in Cooks Magazine.

Spanish Tortilla With Roasted 
Red Peppers And Peas

Ingredients:

6 Tablespoons plus 1 teaspoon extra-virgin olive oil

1 1/2 pounds Yukon Gold potatoes (3 to 4 medium)    peeled, quartered lengthwise and cut crosswise into 1/8" thick slices

1 small onion halved and sliced thin

1 teaspoon table salt

1/4 teaspoon table salt

1/4 teaspoon ground black pepper

8 large eggs

1/2 cup jarred roasted red peppers, rinsed, dried, and cut into 1/2" pieces

1/2 cup frozen peas, thawed

Garlic Mayonnaise (recipe follows) (optional)

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Directions:

Toss 4 tablespoons oil, potatoes, onions 1/2 teaspoon salt and pepper in large bowl until potato slices are thoroughly separated and coated in oil. 

Heat 2 tablespoons oil in 10" non-stick skillet over medium high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it's OK if some potato slices break into smaller pieces).

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Meanwhile, whisk eggs and remaining 1/2 teaspoon salt in reserved bowl until just combined. 

Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. 

Return skillet to medium-high heat, add remaining teaspoon oil, and heat just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding and folding mixture constantly for 15 seconds. 

Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.

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Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in the pan. Slide tortilla onto a plate. Cover with a second plate and with plates together, hold tight and turn plate to flip or invert tortilla. Slide tortilla off plate and return to skillet (now what was the bottom of the tortilla should be on top). Tuck edges of Tortilla into skillet with rubber spatula. 

Return skillet to medium heat and continue to cook gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. 

Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise if desired.

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Garlic Mayonnaise

2 large egg yolks

2 teaspoons Dijon mustard

2 teaspoons lemon juice (from fresh lemons)

1 medium garlic (minced or pressed)

3/4 cup vegetable oil

1 tablespoon water

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

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Process egg yolks, mustard, lemon juice, and garlic in food processor until combined about 10 seconds. With machine running, slowly drizzle in vegetable oil, about 1 minute. Transfer mixture to medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil about 30 seconds. Whisk in salt and pepper. Refrigerate in airtight container for up to 4 days.