Breakfast/Brunch

Tortilla Española with Red Pepper Sauce

  • Ready Time: 60min
    No Reviews
  • Prep Time: 20min
    Cook Time: 40min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 8
    Prep Method: Pan Fried
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Description

Recipe by: Katie Oberwager

Make a traditional tortilla española for an enjoyable meal loaded with potatoes and eggs and serve with a flavorful roasted red pepper sauce.

Ingredients

  • ½ cup olive oil
  • 2 large (or 4 medium) russet baking potatoes, peeled and sliced
  • 1 yellow onion, chopped
  • 1½ teaspoons salt
  • 6 cloves garlic, minced
  • 8 eggs

Roasted Red Pepper Sauce

  • 1 16 oz. jar roasted red peppers, drained
  • 1 garlic clove
  • ½ teaspoon salt
  • juice of one lemon
  • ¼ cup olive oil
  • 1 cup walnuts

Garnish

  • green onion, chopped

Preparation
Prep Time: 20min | Cook Time: 40min

  1. Heat olive oil over medium heat in an oven-safe skillet. Add the potato slices and onion. Fry, stirring occasionally, over medium heat for about 5 minutes. Add garlic and cook until potatoes are tender but not browned (20-25 minutes). Set aside.
  2. Whisk the eggs and combine the cooked potatoes with the eggs and stir. Spread the egg-coated potatoes into the remaining oil in the skillet. Heat on medium-low and cook, shaking the pan frequently and/or stir frequently being careful not to break potatoes, until mixture begins to set (about 12 minutes).
  3. While the tortilla is cooking, make the red pepper sauce by adding all ingredients to a food processor or strong blender and blend until smooth.
  4. Place the pan in the oven and broil on low for 6 minutes.
  5. Remove and cover the skillet with a plate, and using oven mitts, carefully invert the omelette onto the plate. Allow to cool then cut it into 8 even wedges. Season with salt, if needed, and roasted red pepper sauce. Top with chopped

Nutrition

Calories510
Fat40g
Sodium830mg
Cholesterol215
Vitamin C50%
Carbohydrates29g
Fiber4g
Protein13g
Potassium740mg
Sugar3g

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