Happy Wednesday everyone! If you’ve never heard of a Spanish Tortilla, allow me to introduce you. Basically, this is the Spanish version of an omelette, except it’s crammed full of potatoes. Crispy FRIED potatoes. Code for: I immediately love it. It’s very reminiscent of a frittata, with more of a home fry, potato base.
Jalapeños have been in abundance at the farmer’s market and my parent’s had a few in their garden as well, so I snagged a bunch and starting mulling over things to make with them. I’m personally a big fan of spicy food, so loading this tortilla up with jalapeños and red peppers was no biggie for me, however, if you’re serving it to a crowd who would prefer a little less heat, just add one and remove the seeds. This is a great make ahead dish to have on hand for breakfast all week long or lunch or dinner. Throw a salad with it and you’ve got a quick and easy meal ready to go. Don’t forget about this one if you’re having friends over for brunch this weekend either. It’s hearty, so it’ll stand up to those mimosas or bloody marys you might be getting into.
Roasted Jalapeño Spanish TortillaSERVES 8-10 PrintDownload
- 1/2 cup olive oil, plus 2 tablespoons
- 2 medium sized russet potatoes, peeled and thinly sliced.
- 5 eggs
- 1 onion, chopped
- 1 cup of roasted red peppers, chopped
- 6 jalapeños
- salt and pepper
- Wash the jalapeños and slice them in half. Carefully remove the seeds and discard them. Place the peppers on a small baking sheet and drizzle one tablespoon of olive oil over them. Roast in a 400 degree oven until they are cooked through and beginning to crisp on the edges. Remove from the oven and let them cool before chopping.
- In the meantime, heat up the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and a sprinkle of salt and pepper. Cook until it's translucent and begins to caramelize. Transfer the onion to a bowl.
- Return the pan to the heat and add 1/4 cup of the olive oil. When it's hot, add in half the potatoes, season with salt and pepper and cook until they are tender and begin to crisp up, about 15 minutes. Transfer to a plate and repeat with the remaining oil, potatoes and seasoning.
- When the second batch of potatoes is done cooking, add in the first batch of potatoes back into the pan along with the cooked onions.
- Chop the roasted jalapeños and roasted red peppers. Add them to the potatoes and onions. Make sure everything in the pan is in a somewhat smooth layer.
- Crack the eggs in a bowl, season with a sprinkle of salt and pepper and whisk until frothy. Pour over the potato mixture, gently mixing everything so it's combined, but keeping it smooshed down layers. Cook the tortilla over low heat for about 8-10 minutes until the eggs have set on the sides and bottom of the pan and are pretty set on top.
- Using a spatula, loosen the edges of the tortilla and using a plate, flip the tortilla onto the plate and then transfer back to the pan upside down to cook the top of the tortilla. Cook for another 4-5 minutes and then transfer back to the plate. Slice and serve.