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"This is a classic Spanish dish," says Rach. It's called a tortilla, but it's not a tortilla like you use for tacos. It's a potato and egg omelette that often includes onions. You can eat it as is or with things like Serrano ham and Manchego (either slice the cooked tortilla horizontally and put the ham and cheese between the two layers or place them on top or on the side). Here, Rach also stirs roasted piquillo peppers into the egg mixture. The recipe is affordable, quick and easy and, as she puts it, "so perfect" for breakfast/brunch, lunch or dinner (BLD). "I hope you like it!" she adds.
For more BLD meals from Rach, check out her Winter Shakshuka and Sausage, Bacon and Egg Fried Rice.
Ingredients
- About 2/3 cup olive oil
- 2 pounds Yukon gold potatoes, thinly sliced 1/8-inch thick and patted dry
- Salt and pepper
- 2 small onions or 1 large, quartered and thinly sliced
- 1 jar roasted piquillo peppers, drained
- 4 cloves garlic, sliced or chopped
- 10 eggs
- 1 teaspoon hot sauce of choice
- ¾ pound Serrano ham, deli-sliced
- ¾ pound Manchego cheese, thinly sliced
Yield
Serves: 4
Preparation
Preheat oven to 400°F, with rack 1 rack below center.
Heat oil in nonstick oven-safe skillet over medium to medium-high heat.
Add potatoes, season with salt and pepper and let cook for a few minutes until softened. Add onions, toss and cook about 5 minutes more until softened. Stir in piquillo peppers and garlic. Whisk up eggs and hot sauce and combine with potato mixture. Bake until set and cooked through. Invert onto a board or platter and serve with ham and sliced cheese layered into cooled tortilla or on top or alongside.