Name: Spanish Tortilla
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 3 cloves garlic, finely chopped; 1/2 yellow onion, finely chopped; 1 3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes; Salt and ground black pepper, to taste; 1 1/2 packed cups (about 4 ounces) baby spinach; 1 cup thinly sliced roasted red peppers, drained well; 8 eggs, lightly beaten

Yields1 Serving

Prep Time40 minsCook Time35 minsTotal Time1 hr 15 mins

Ingredients

3 tablespoons extra-virgin olive oil, divided

3 cloves garlic, finely chopped

1/2 yellow onion, finely chopped

1 3/4 pound red potatoes, unpeeled, cut into 1/2-inch cubes

Salt and ground black pepper, to taste

1 1/2 packed cups (about 4 ounces) baby spinach

1 cup thinly sliced roasted red peppers, drained well

8 eggs, lightly beaten

Directions

Heat 2 tablespoons oil in a large nonstick (or well-seasoned cast iron) skillet over medium-high heat.

Add garlic and onions, and cook about 2 minutes.

Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just tender, about 15 minutes.

Transfer to a large bowl

Add spinach and toss well.

Let cool 10 minutes.

Wipe skillet clean.

Stir peppers and eggs into potato mixture.

Heat another 1/2 tablespoon oil over medium heat.

Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is brown, 12 to 14 minutes.

Carefully invert onto a large plate.

Heat remaining oil in skillet and slide tortilla back in, cooked side up.

Cook about 5 minutes to golden brown.

Transfer back to plate and let cool at least 10 minutes.

Slice into wedges and serve.