Level: | Easy |
Total: | 40 min |
Prep: | 16 min |
Cook: | 24 min |
Yield: | 4 servings |
Ingredients
- 1 cup pure olive oil
- 4 medium russet potatoes, peeled and sliced inch thick
- 1 large onion, thinly sliced
- Kosher salt and freshly ground pepper
- 4 large eggs
- 1 cup fresh parsley
- 1/4 cup diced jarred piquillo or roasted red peppers
- Juice of 1/2 lemon
Instructions
- Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy.
- Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander. Toss gently to drain as much oil as possible; reserve the oil in the bowl. Add the potatoes and onion to the eggs, making sure they are submerged.
- Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat. Add the potato-egg mixture and press evenly into the pan with a rubber spatula. Cook until the underside is golden brown, about 4 minutes. Transfer to the oven and bake until set, about 8 more minutes. Loosen the edge of the tortilla with the spatula, then invert onto a plate. Season with salt. Cut into wedges.
- Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste. Serve with the tortilla.
Nutrition Facts
Calories | 441 |
Total Fat | 24 grams |
Saturated Fat | 4 grams |
Cholesterol | 215 milligrams |
Sodium | 876 milligrams |
Carbohydrates | 48 grams |
Dietary Fiber | 4 grams |
Protein | 12 grams |
Calories | 441 |
Total Fat | 24 grams |
Saturated Fat | 4 grams |
Cholesterol | 215 milligrams |
Sodium | 876 milligrams |
Carbohydrates | 48 grams |
Dietary Fiber | 4 grams |
Protein | 12 grams |
Reviews
What a waste of olive oil. 1 cup for 4 servings? Ridiculous even if most of it is no consumed – but wasted.
Not “an inch thick.”