Tortilla with Potatoes and Sweet Peppers
Breakfasts • Spanish
Description
Tortilla with potatoes and sweet peppers
Ingredients
- Olive Oil 1 tablespoon
- Potato 20 oz
- Onion 1 head
- Orange Bell Peppers 1 piece
- Coarse Salt to taste
- Ground Black Pepper to taste
- Large eggs 8 pieces
- Chopped Sage Leaves ¼ glasses
- TABASCO® ½ spoons
Step-by-Step Guide
Step 1
Peel the potatoes and slice them into thin rounds. Remove the seeds from the bell pepper and slice it thinly. Cut the onion into thin half-rings.
Step 2
Preheat the oven to 355°F.
Step 3
In an ovenproof skillet, heat olive oil over medium heat. Add the potatoes, bell peppers, and onions. Season with salt and pepper. Cover with a lid and cook, stirring occasionally, until the potatoes are almost fully cooked, about 14–16 minutes. Remove the lid and allow the liquid to evaporate for a couple of minutes.
Step 4
In a bowl, whisk the eggs with parsley, Tabasco, salt, and pepper. Pour into the skillet with the vegetables and gently stir.
Step 5
Place the skillet in the oven for 12–15 minutes until the eggs are cooked through. Transfer to a plate and drizzle with olive oil.
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