1/4 Cup plus 2 Tablespoons Extra-Virgin Olive oil
1 1/2 pounds Red Potatoes, Peeled and Sliced 1/8 inch thick
1 onion, Halved and Thinly Sliced
1 Red Bell Pepper, Diced
freshly Ground Pepper
8 Large Eggs
- Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potatoes, onion slices and red peppers. Season with salt & pepper and cook over medium heat until the potatoes, onion and peppers are tender but not browned, about 15 minutes.
- In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the (cooked) potato mixture into the bowl, being sure not to leave any in the skillet.
- Return the skillet to the heat and aff the remaining 2 tablespoons of oil. Add the potato/egg mixture, spreading it out in an even layer. Cover and cook over medium heat until the tortilla is set on the bottom and the edges, about 10 minutes.
Transfer the skillet to the oven and broil 8 inches from the heat until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla on the plate. Let stand for 5 minutes. Cut into wedges and serve warm at room temperature. Garnish with parsley.
Nutritional Value for 8 servings. The percent daily value is based on a 2,000-calorie diet plan. your daily values may differ depending on your caloric needs.
Protein: 9.5 g
Carbs: 27.6 g
Sugar: 3.3 g
Fat: 15 grams
Sat. Fat: 3 g
Fiber: 3.1 g
Sodium: 100 mg
My Notes: I used Macadamia oil instead of olive oil and used chives instead of parsley. I purchased organic new potatoes with very thin skin, so I did not peel my potatoes. (Big time saver!)
Also, because I cut the recipe in half, as noted above, my tortilla was much thinner and I could easily cut it and remove it from the fry pan without flipping it over. It was also good chilled. The crust was thin and crisp.
If you added grated cheese at the very end of the broiling, you would have a meal, since the cheese would be an additional protein source, the potatoes the main carb source, and the pepper the veggie source, although I added a salad to my meal, since the peppers were not enough veggies for me. I enjoyed this dish!