Spanish Tortilla with Garlic Mayonnaise

Published on July 18, 2014 | In Spanish | By yummy |

1 1/2 lbs Yukon Gold potatoes, peeled, quartered lengthwise, and sliced crosswise 1/8 inch thick
1 small onion, halved and sliced thin
6 T plus 1 t extra-virgin olive oil
Salt and pepper
8 large eggs
1/2 c jarred roasted red peppers, rinsed, patted dry, and cut into 1/2 inch pieces
1/2 c frozen peas, thawed
1 recipe Garlic Mayonnaise

1. Toss potatoes, onion, 1/4 c oil, 1/2 t salt, and 1/4 t pepper in large bowl. Heat 1 T oil in 10 inch nonstick skillet over medium-high until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 25 minutes.
2. In now empty bowl, whisk eggs with 1/2 t salt. Fold in hot potatoes, roasted peppers, and peas.
3. Heat remaining 1 t oil in now empty skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 14 seconds. Smooth top of mixture and reduce heat to medium. Cover nad cook, gently shaking pan every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.
4. Using a rubber spatula, loosen tortilla from pan. Sake pan gently until tortilla slides around freely, then slide tortilla onto a large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes.
5. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature with Garlic Mayonnaise.

1. Toss potatoes, onion, 1/4 c oil, 1/2 t salt, and 1/4 t pepper in large bowl. Heat 1 T oil in 10 inch nonstick skillet over medium-high until shimmering. Add potato mixture and reduce heat to medium-low. Cover and cook, stirring occasionally, until potatoes are tender, 22 to 25 minutes.
2. In now empty bowl, whisk eggs with 1/2 t salt. Fold in hot potatoes, roasted peppers, and peas.
3. Heat remaining 1 t oil in now empty skillet over medium-high heat until just smoking. Add egg-potato mixture and cook, shaking pan and folding mixture constantly, for 14 seconds. Smooth top of mixture and reduce heat to medium. Cover nad cook, gently shaking pan every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.
4. Using a rubber spatula, loosen tortilla from pan. Sake pan gently until tortilla slides around freely, then slide tortilla onto a large plate. Invert tortilla onto second large plate, then slide back into skillet, browned side up. Tuck in tortilla edges and continue to cook over medium heat, gently shaking often, until second side is golden brown, about 2 minutes.
5. Slide tortilla onto cutting board and let cool for 15 minutes. (Tortilla can be held at room temperature for up to 4 hours.) Cut into wedges or squares and serve warm or at room temperature with Garlic Mayonnaise.

Rate this recipe