Spanish Tortilla with Bell Pepper

Name: Spanish Tortilla with Bell Pepper
Prep time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil, plus more for serving; 1 pound Yukon gold potatoes, peeled and sliced inch thick; 1 red bell pepper (ribs and seeds removed), thinly sliced; 1 medium onion, halved and thinly sliced; Coarse salt and ground pepper; 8 large eggs; 1/4 cup chopped fresh parsley, plus more for garnish; 1/2 teaspoon hot sauce

3.6

(128)

www.marthastewart.com

Your recipes

Prep Time: 15 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

1 tablespoon olive oil, plus more for serving1 pound Yukon gold potatoes, peeled and sliced inch thick1 red bell pepper (ribs and seeds removed), thinly sliced1 medium onion, halved and thinly slicedCoarse salt and ground pepper8 large eggs1/4 cup chopped fresh parsley, plus more for garnish1/2 teaspoon hot sauce

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.

Step 2

In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.

Step 3

Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.