Spanish Tortilla With Roasted Red Peppers And Spinach
- 3 tbs Extra virgin olive oil, divided
- 3 cloves garlic, finely chopped
- 1/2 yello onion, finely chopped
- 1 1/4 lbs red potatos, unpeeled, cut into 1/2" cubes
- 1 1/2 packed cups (~4 oz) baby spinach
- 8 eggs, lightly beaten
- Salt and black pepper to taste
- Heat 2 tbs oil in 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 tbs oil over medium-high heat. Transfer mixture to skillet and cook, running spatula around edges and gently shaking occasionnaly to prevent sticking, until eggs are set and bottom is brown, 12-14 minutes. Carefully invert onto a large plate. Heat remaining oil in skiller and slide tortilla back in, cooked side up. Cook about 5 minutes to goldenbrown. Transfer back to plate and let cool, at least 10 minutes. Slice into wedges and serve.
olive oil, garlic, yello onion, red potatos, baby spinach, eggs, salt
Taken from www.epicurious.com/recipes/member/views/spanish-tortilla-with-roasted-red-peppers-and-spinach-50050597 (may not work)