WKYT - Chef Walter - Recipes

Spanish Tortilla with Bell Pepper Monday, April 19, 2010


1 TBSP olive oil
1 lb Yukon gold potatoes, peeled and sliced 1 inch thick
1 red bell pepper (ribs and seeds removed), thinly sliced
1 medium onion, halved and thinly sliced
coarse salt and ground pepper
8 large eggs
1/4 cup chopped fresh parsley, plus more for garnish
1/2 tsp hot sauce
1 cup Mexican blend cheese, shredded


Preheat oven to 375 deg. In a medium ovenproof nonstick skillet, heat oil over medium heat. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes. In a bowl, whisk together eggs, parsley, hot sauce, 1/2 tsp each salt and pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged. Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Sprinkle cheese over tortilla and garnish with parsley. Allow to stand a couple of minutes to allow the cheese to soften and serve hot.


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