Tortilla de Patata (Spanish Tortilla) recipe
All Recipes Best Recipe Breakfast and Brunch Recipes Eggs Frittata Recipes
Ingredients
- 3 tablespoons butter 1 large red bell pepper, sliced into rings 1 fresh poblano chile pepper, sliced into rings 1 large onion, sliced 2 tablespoons bacon drippings 6 medium potatoes, peeled and sliced 8 eggs, lightly beaten 3 tablespoons water 2 tablespoons finely chopped fresh parsley salt and pepper to taste 1 ½ cups shredded Cheddar cheese
Nutrition Info
- 222.9 caloriescarbohydrate: 21.3 gcholesterol: 146.5 mgfat: 11.1 gfiber: 3.1 gprotein: 10.3 gsaturatedFat: 5.9 gservingSize: -sodium: 260.3 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Tortilla de Patata (Spanish Tortilla)
Directions
-
Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
Preheat oven to 225 degrees F (110 degrees C).
Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper, pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve, reheat if desired.