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Tortilla Española with Red Pepper Sauce

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Potato Type: Russet
Cuisine: American
Prep Method: Pan Fried

Dish

Breakfast/Brunch

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 8

Ingredients

  • ½ cup olive oil
  • 2 large (or 4 medium) russet baking potatoes, peeled and sliced
  • 1 yellow onion, chopped
  • 1½ teaspoons salt
  • 6 cloves garlic, minced
  • 8 eggs
+

Roasted Red Pepper Sauce

  • 1 16 oz. jar roasted red peppers, drained
  • 1 garlic clove
  • ½ teaspoon salt
  • juice of one lemon
  • ¼ cup olive oil
  • 1 cup walnuts
+

Garnish

  • green onion, chopped

Preparation

  1. 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.
  2. 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).
  3. 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.
  4. Place the pan in the oven and broil on low for 6 minutes.
  5. 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. Top with chopped

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Nutrition Facts Per Serving

Calories

510

Fat

40g

Sodium

830mg

Cholesterol

215g

Vitamin C

50mg

Carbohydrates

29g

Fiber

4g

Protein

13g

Potassium

740mg

Sugar

3g

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