Tuesday, June 7, 2011

Roasted Red Pepper and Potato Spanish Tortilla

After making this tortilla and packing the leftovers for lunch I had to be restrained from going back to the fridge for a midnight snack since David insisted he get some of this for his lunch the next day.  I cannot believe the simplicity of this dish and how well it actually turned out.  I find it difficult to cook potatoes in a skillet but this recipe really surprised me!  Another dish inspired by "Market Vegetarian" (seriously buy the book already!) with some modifications to create less dishes.  


2 lb bag of small new potatoes
1/2 medium onion chopped finely
2 tablespoons olive oil
2 cups of vegetable broth
2 roasted red peppers from a jar, also chopped finely
2 eggs beaten
A nice chunk of fontina cheese chopped into bite sizes pieces

1. Slice potatoes not too thick but not too thin (average?).  
2. Add potatoes, onion and olive oil to a large ovenproof skillet all at once.  I was skeptical of this method but it actually worked.  Be sure to stir the veggies to coat with oil and to prevent them from sticking to the pan.  Cook for about 5 minutes.
3. Cover the veggies with broth and salt and pepper them.  Then place a lid on the pan (or a piece of foil) and let cook on medium undisturbed for 20 minutes or until potatoes are tender and most of the liquid is gone.
4.  Add diced red pepper and then add beaten eggs lifting the edges of the potatoes and onions with a spatula to allow the egg to seep into the nooks and crannies of the mixture.
5.  At this point preheat your broiler.
6.  The egg should take about 2-3 minutes to set.  Then sprinkle the fontina cheese throughout and in the mixture.  You can put as much cheese in this as your heart desires and you could even use goat cheese instead.
7.  Put skillet in the oven under the broiler for two minutes and then check every minute thereafter until the top is browned.  This should be no more than four minutes total.
8.  Remove from the oven (carefully) and serve!

No comments:

Post a Comment