Potato and Roasted Bell Pepper Tortilla
- 3 Tbs. olive oil
- 1 red onion, thinly sliced
- 3 tsp. salt
- 3/4 lb. Yukon Gold potatoes, cut into julienne
1/4 inch thick
- 6 eggs
- 1 cup grated dry jack or Manchego cheese
- 1/2 tsp. freshly ground five pepper blend
- 2 roasted red bell peppers, peeled, seeded and
cut into strips 1/4 inch wide
Return the pan to medium heat and warm 1 Tbs. of the oil. Add half of the potatoes and 1/2 tsp. of the salt and stir to coat the potatoes evenly. Cover and cook for 2 minutes. Stir again, cover and cook until the potatoes are soft and golden brown, 2 to 3 minutes more. Transfer to a separate plate. Repeat with the remaining 1 Tbs. oil, potatoes and 1/2 tsp. of the salt. Wipe out the pan with a damp paper towel and set aside.
In a large bowl, whisk together the eggs, cheese, the remaining 1 tsp. salt and the pepper blend. Add the onion, potatoes and bell peppers and stir to evenly distribute the ingredients.
Set the fry pan over medium heat, pour in the egg mixture and partially cover the pan. Cook for 6 to 8 minutes. Shake the pan gently to loosen the tortilla. Invert a large plate on top of the pan and invert the pan and plate together. Lift off the pan, letting the tortilla fall onto the plate; be careful as some uncooked egg may spill out. Slide the tortilla, cooked side facing up, back into the pan and cook, uncovered, for 5 minutes. Flip the tortilla out onto another plate and let cool to room temperature. Cut into slices and serve.