A Spanish tortilla is a traditional Spanish omelet made with plenty of olive oil, potatoes, eggs and often onions. It’s the simplicity of this dish that makes it so delicious, not to mention a great breakfast choice for a busy morning.
4 ½ cups Frozen Cubed Potatoes with Onion and Peppers (From a 28-oz Package)
½ cup Roasted Red Peppers from a Jar, Sliced Into Strips
Prep Time: 5min | Cook Time: 15min
Place the top oven rack about 4 inches below the broiler heating element. Preheat the broiler to high.
In a medium bowl, whisk the eggs and salt together and set aside.
Put a 12-inch oven-safe nonstick skillet over medium heat and pour in the oil. Sprinkle the frozen potatoes over the oil. Cook, stirring occasionally to break apart any frozen clumps of potatoes, for 8 minutes. Then continue to cook, but without stirring so some potatoes turn golden, for 4 more minutes. Pour the eggs over the potatoes and stir occasionally until the eggs begin to set but are not yet firm, 2 to 3 minutes. Place the skillet under the broiler and broil for 2 to 3 minutes until the eggs are set and just beginning to turn golden brown.
Using oven mitts, remove the hot skillet from the oven. Slide a heatproof silicone scraper around the edges and under the tortilla to loosen it from the skillet. To flip out the tortilla, use oven mitts to hold the skillet handle with one hand and then invert the tortilla onto a serving plate held beneath the skillet. Top the tortilla with the roasted red peppers and then cut into six wedges.
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