Spanish Tortilla With Roasted Red Peppers And Peas (Cook'S Illus

• 6 tablespoons extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• 1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
• 1 small onion, halved and sliced thin
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 large eggs
• 1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
• 1/2 cup frozen peas, thawed

1. In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
2. In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
3. Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
4. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
5. Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
6. Remove skillet from heat and scrape contents into eggs and fold until combined.
7. Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
8. Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
9. Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
10. Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
11. Cook until second side is golden brown, about 2 minutes.
12. Let cool at least 15 minutes and cut into wedges to serve.

extra virgin olive oil, extra virgin olive oil, gold potatoes, onion, salt, fresh ground black pepper, eggs, red pepper, frozen peas

Taken from www.food.com/recipe/spanish-tortilla-with-roasted-red-peppers-and-peas-cooks-illus-381888 (may not work)