SERVES 4 to 6
TOTAL TIME: 45 minutes
This dish can be served warm or at room temperature. See the photos that follow the recipe.
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6 |
tablespoons plus 1 teaspoon extra-virgin olive oil |
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1½ |
pounds Yukon Gold potatoes, peeled, quartered, and cut into ⅛-inch-thick slices |
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1 |
small onion, halved and sliced thin |
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Salt and pepper |
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8 |
large eggs |
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½ |
cup jarred roasted red peppers, rinsed, patted dry, and cut into ½-inch pieces |
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½ |
cup frozen peas, thawed |
1. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Toss ¼ cup oil, potatoes, onion, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl, then add to pan. Reduce heat to medium-low, cover, and cook, stirring every 5 minutes, until potatoes are tender, about 25 minutes.
2. Whisk eggs and ½ teaspoon salt in large bowl, then gently fold in cooked potato mixture, red peppers, and peas. Make sure to scrape all of potato mixture out of skillet.
3. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Add egg mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of egg mixture, reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.
4. Off heat, run heatproof rubber spatula around edge of pan and shake pan gently to loosen tortilla; it should slide around freely in pan. Slide tortilla onto large plate, then invert onto second large plate and slide back into skillet browned side up. Tuck edges of tortilla into skillet with rubber spatula. Continue to cook over medium heat, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool slightly before serving.