European
Spain - Vegetarian
Tortilla de Patatas con Pimientos
Chef's Menu Description
A delightful Spanish potato omelette packed with slow-confit potatoes, sweet caramelized onions, and tender green Italian frying peppers cooked in olive oil until golden and juicy.
Ingredients
- • 600g waxy potatoes, sliced into 3mm rounds
- • 2 green Italian frying peppers, sliced into rings
- • 1 onion, thinly sliced
- • 6 large free-range eggs
- • 200ml extra virgin olive oil, sea salt
Preparation Steps
1
Phase 1
Slowly fry potatoes, sliced peppers, and onion in olive oil with salt over medium-low heat for 20 minutes until tender without browning. Drain, saving the oil.
2
Phase 2
Whisk eggs with a pinch of salt. Fold in warm cooked vegetables and let sit for 10 minutes.
3
Phase 3
Heat 1 tbsp oil in a 24cm skillet. Pour in mixture and cook for 2 minutes over medium-high heat while rounding the edges with a spatula.
4
Phase 4
Flip using a plate, slide back in, and cook for 2 minutes for a soft, juicy interior. Rest 5 minutes before serving.