A spanish tortilla is just an egg and potato omelet, although it is more commonly eaten for dinner than for breakfast in Spain. It is typically made in a skillet, flipped, and then finished in the oven, if necessary. During my study abroad in college, my fellow exchange students from Spain taught me how to make these, and I quickly became obsessed. The only real modification I’ve made here is to bake the tortilla rather than cooking it on the stove-top.
1 T olive oil
1/2 red pepper, diced
1/2 green pepper, diced
1/2 medium onion, diced
1 medium potato, diced
4 jumbo eggs (or 5 large eggs)
salt, to taste
pepper, to taste
1) Preheat oven to 375 degrees.
2) In a skillet, heat olive oil and saute peppers and onions until tender; set aside to cool.
3) In a small pot, cover the potatoes with water; add salt; boil until just tender, about 3-4 minutes; drain and set aside to cool.
4) In a large bowl, whisk eggs; add salt and pepper, to taste.
5) Add cooled peppers, onions and potatoes to the egg mixture.
6) Pour mixture into greased 8×8 glass baking dish.
7) Bake for 20-25 minutes, or until center is set.