- 3 tablespoons butter
- 1 large red bell pepper, sliced into rings
- 1 fresh poblano chile pepper, sliced into rings
- 1 large onion, sliced
- 2 tablespoons bacon drippings
- 6 medium potatoes, peeled and sliced
- 8 eggs, lightly beaten
- 3 tablespoons water
- 2 tablespoons finely chopped fresh parsley
- salt and pepper to taste
- 1 1/2 cups shredded Cheddar cheese
- Place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. Drain, pat dry, and season with salt.
- Melt butter in a large skillet over medium heat. Saute bell pepper, poblano pepper, and onion in butter until soft. Remove from pan, and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.
- Preheat oven to 225 degrees F (110 degrees C).
- Arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. Arrange the onions and peppers over the potatoes, and then spread cheese over the top. In a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.
- Bake in preheated oven until eggs set, about 30 to 40 minutes. Remove the tortilla, let cool, and loosen edges from the pan. Put a serving plate over the skillet, and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.
10/14/2019
recipepes.com
tortilla de patata (spanish tortilla), recipe
PT15M
PT1H
5
455 calories
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