Roasted Pepper & Potato Tortilla Española

Preparation

This 5-ingredient twist on the classic Spanish tortilla turns a few simple ingredients into a delicious meal through smart cooking techniques. The recipe incorporates roasted red bell pepper into the traditional potato and onion mix, resulting in a sweet and smoky flavor profile that’s perfect for a meal anytime of the day. Extra-virgin olive oil adds richness and helps create a golden, crispy texture, while the eggs bind everything together into a satisfying dish. Serve with chipotle mayo for an extra kick of flavor.

1. Add the oil to a HexClad 10" Hybrid Fry Pan over medium heat. Once the oil starts to shimmer, add in the potatoes and onions. Season with salt and pepper. Cook, stirring occasionally, until potatoes are tender but not broken down and onions are softened,10 to 12 minutes. 
2. Scrape potato mixture in a heatproof bowl to cool, drain oil from the mixture and reserve both the oil and potatoes separately. Toss the roasted red bell pepper into the potato mixture.
3. Wipe the reserved pan clean with paper towels, add 3 tablespoons of the reserved oil and return to medium-high heat.
4. In a large bowl, whisk the eggs until smooth and season with salt and pepper. Stir the potato mixture into the eggs and pour into the heated pan. Carefully press the edges in to help create a round shape. Cook for 5 minutes.
5. Place a large plate on top of the pan and carefully but swiftly invert the skillet  onto the plate so that the cooked side of the tortilla is face up on the plate. Carefully slide the tortilla back on to the pan to cook the other side. Cook for 5 minutes until golden and the eggs are set, using the spatula to keep the round shape.
6. Slice and serve with chipotle mayo.