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Potato Tortilla with Piquillo Peppers
1 pound potatoes, sliced thin
1 large onion, chopped
3-4 whole piquillo peppers, cut into strips
5 eggs
1/2 cup olive oil
1 tablespoon fresh parsley, chopped
Salt and pepper
Heat 4 tablespoons of olive oil in a frying pan.
Add the potatoes and onions and cook over medium-low heat until the potatoes are
tender, about 15 minutes. Remove from the heat.
In a large mixing bowl, beat the eggs with salt and pepper.
Add the potato and onions to the eggs and then stir in the piquillo pepper.
Heat the remaining oil in the frying pan.
Pour the egg mixture into the pan, spreading it evenly.
Cook over medium heat for 8 minute until the mixture is set.
As the tortilla cooks, give the pan an occasional gentle shake to prevent sticking.
Place a large plate upside-down over the pan.
Holding the plate with one hand, turn the pan over so that the tortilla falls onto the plate.
Gently slide the tortilla back into the pan to cook the underside.
Cook for approximately 3 minutes until the bottom is golden brown.
Garnish with fresh parsley and serve.
The tortilla can be cut into small squares and served as a tapa or appetizer.
Alternatively, cut the tortilla into 4-6 wedges and serve as a main course.
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