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Spanish Tortilla Recipe for Two

This is a dish that I originally saw on America’s Test Kitchen, and have made regularly since that time.  It’s like a large, fluffy frittata that is full of vegetables.  Served with a green salad, it makes a easy, tasty lunch!

 

I played around with the recipe so that it is good for two people (some ingredients were halved, others were not).

 

Caution:  This is a typical recipe that you might find from America’s Test Kitchen… very detailed and extremely precise with the instructions.  They just can’t help being the total keeners they are!  It may look like a lot of work, but not to worry, it really isn’t.  

 

Spanish Tortilla (for 2)

*If you are making the roasted red peppers from scratch (best flavor!), now is the time to wash, cut in half, remove the stem and seeds and put in your oven/toaster oven, skin side up, for about 20 min. at 400F.  I would normally do about 2 red peppers for this dish.  They will cook in the same time it takes you to cook the potatoes and onions.  After they are done, put them in a bowl, and cover with plastic wrap for a few minutes (this helps with the removal of the skin).  Then remove the skin by peeling or scraping with a knife, and chop into small pieces.

 

Into a mixing bowl put:

  • 3/4 lb Yukon Gold potatoes (about 2 large), quarter lengthwise, then slice across into thin rounded triangles
  • 1 small onion, sliced thinly (pole to pole)
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1/4 cup extra virgin olive oil

Mix everything thoroughly, so that all the onions and potatoes are well coated.

 

Into a 10″ skillet, on medium-high heat put:

  • 1 tbsp. extra virgin olive oil, heat until oil starts to shimmer

Add ingredients from mixing bowl to skillet, cover and turn heat down to medium-low, stirring every 5 minutes, for about 22-28 minutes.

 

Into a mixing bowl put:

  • 4 eggs and 1/4 tsp. salt, whisk together until just combined
  • Add your newly-made roasted red pepper pieces, or use 1/2 cup jarred (just rinse, dry, and chop them first)
  • Add 1/2 cup thawed frozen green peas, and combine

Now, when the potatoes and onions are done cooking in the skillet, add them to the bowl too.  Stir quickly so that everything is mixed well.

 

Into the same skillet, on medium-high heat put:

  • 1 tsp. olive oil, heat until smoking

Then pour the whole mixture back into the skillet.  Fold everything in for about 15 sec.

Cover, reduce to medium heat, and cook for 2 minutes, shaking the pan every 30 sec. to make sure it stays released.

Flip* the tortilla.  (*I use a large plate held up against the skillet.  Flip the tortilla onto the plate, then slide it back into the pan.)

Cook for another 2 minutes.  Then remove to a large plate (or cutting board) and wait (sigh!) 15 minutes for it to cool.

You can then slice it into wedges and serve, on its own, or with garlic mayo.

Enjoy!

 

Cookbooks from the America’s Test Kitchen

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