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Tortilla Española with Red Pepper Sauce

Tortilla Española with Red Pepper Sauce

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Prep Time 20 minutes
Cook Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8
Calories 510 kcal

Ingredients
 

  • 1/2 Cup Olive oil
  • 2 Alsum russet potatoes, peeled and sliced
  • 1 Yellow onion, chopped
  • 1 1/2 Teaspoons Salt
  • 6 Cloves of garlic, minced
  • 8 Eggs

Roasted Red Pepper Sauce

  • 1 16 Ounce Jar roasted red peppers, drained
  • 1 Garlic clove
  • 1/2 Teaspoon Salt
  • 1 Lemon, juiced
  • 1/4 Cup Olive oil
  • 1 Cup Walnuts

Instructions

  • Heat olive oil over medium heat in an oven-safe skillet. Add the potato slices and onion. Fry, stirring occasionally, over medium heat for about 5 minutes. Add garlic and cook until potatoes are tender but not browned (20-25 minutes). Set aside.
  • Whisk the eggs and combine the cooked potatoes with the eggs and stir. Spread the egg-coated potatoes into the remaining oil in the skillet. Heat on medium-low and cook, shaking the pan frequently and/or stir frequently being careful not to break potatoes, until mixture begins to set (about 12 minutes).
  • While the tortilla is cooking, make the red pepper sauce by adding all ingredients to a food processor or strong blender and blend until smooth.
  • Place the pan in the oven and broil on low for 6 minutes.
  • Remove and cover the skillet with a plate, and using oven mitts, carefully invert the omelette onto the plate. Allow to cool then cut it into 8 even wedges. Season with salt, if needed, and roasted red pepper sauce.

Nutrition

Calories: 510kcalCarbohydrates: 29gProtein: 13gFat: 40gCholesterol: 215mgSodium: 830mgPotassium: 740mgFiber: 4gSugar: 3gVitamin C: 50mg