Spanish Tortilla With Roasted Red Peppers and Peas (Cook's Illus

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
• 1 small onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 large eggs
• 1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
• 1/2 cup frozen peas, thawed

Directions

1. 1

   In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.

2. 2

   In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.

3. 3

   Reduce heat to medium low and add potato mixture to skillet; reserve bowl.

4. 4

   Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.

5. 5

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

6. 6

   Remove skillet from heat and scrape contents into eggs and fold until combined.

7. 7

   Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.

8. 8

   Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.

9. 9

   Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.

10. 10

    Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.

11. 11

    Cook until second side is golden brown, about 2 minutes.

12. 12

    Let cool at least 15 minutes and cut into wedges to serve.