Spanish Tortilla with Roasted Red Peppers  Green_icon

Serves 8 • Cooking Time 3 to 4 hours on Low • Slow Cooker Size 5½ to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Often a Spanish tortilla is made by slow-cooking potatoes and onions and then adding beaten eggs to form a velvety cake somewhat like a frittata, with deep potato flavor. Served with a garlicky aïoli, it makes a great tapas dish when sliced into small squares or a hearty brunch or dinner when cut into wedges. Although it’s traditionally cooked in large amounts of olive oil, we found that using just 2 tablespoons allowed us to keep the heart-healthy fat and bring great flavor to the dish, all while keeping the calorie count low. To pump up the flavors and pack the slow cooker with even more veggies, we added peas and red bell pepper to the mix, along with a hefty dose of minced garlic and fresh oregano. To ensure that the potatoes were perfectly cooked, we sliced them thin and gave them a quick spin in the microwave before adding them to the slow cooker. Placing a foil collar and liner in the slow cooker before assembling the tortilla prevented overbrowning and made the tortilla easy to remove and serve. In a pinch, Yukon Gold potatoes can be substituted for the russets. Click here for information on making a foil collar and foil liner. You will need an oval slow cooker for this recipe. Serve with Garlic Aïoli. See the sidebar that follows the recipe.

2

pounds russet potatoes, peeled, quartered lengthwise, and sliced ⅛ inch thick

2

onions, chopped fine

1

red bell pepper, stemmed, seeded, and cut into ½-inch pieces

2

tablespoons extra-virgin olive oil

6

garlic cloves, minced

1

tablespoon minced fresh oregano or 1 teaspoon dried

¼

teaspoon red pepper flakes

1

cup frozen peas

12

large eggs

1

teaspoon salt

½

teaspoon pepper

1. Line slow cooker with aluminum foil collar, then line with foil liner and lightly coat with vegetable oil spray. Microwave potatoes, onions, bell pepper, oil, garlic, oregano, and pepper flakes in large covered bowl, stirring occasionally, until potatoes are nearly tender, about 9 minutes. Stir in peas, then transfer potato mixture to slow cooker.

2. Whisk eggs, salt, and pepper together in bowl, then pour mixture evenly over potatoes. Gently press potatoes into egg mixture. Cover and cook until center of tortilla is just set, 3 to 4 hours on low.

3. Turn slow cooker off and let tortilla rest, covered, until fully set, about 20 minutes. Using liner, transfer tortilla to serving platter and serve.

Per serving:
Cal 250
Fat 11g
Sat Fat 3g
Chol 280mg
Carb 26g
Protein 13g
Fiber 3g
Sodium 400mg