This was a lovely brunch this weekend! Packed with veggies and super hearty, SO MUCH better than my usual boring scramble. A little messy the first go around, but once I figured out to set the top before flipping, it turned out magnificient.
Spanish Tortilla with Roasted Red Peppers and Asparagus
adapted from whole foods
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1 3/4 pound red or yukon gold potatoes, unpeeled, cut into 1/2-inch cubes
1/2 teaspoon kosher or sea salt, to taste
1/2 teaspoon fresh ground black pepper
1 cup asparagus, chopped into 1/2 in pieces
1 cup thinly sliced roasted red peppers, drained well
8 eggs, lightly beaten
Heat 2 tablespoons of the oil in a large nonstick pan over medium-high heat. Add garlic and onion, and cook about 2 minutes. Add potatoes, salt and pepper, stir well, cover and cook, stirring occasionally, until potatoes are just about tender, about 15 minutes. Add the asparagus and cook 3-5 minutes more, until it’s just al dente. Transfer to a large bowl and let cool about 10 minutes. Stir peppers and eggs into potato mixture, once it’s cooled. Wipe the skillet clean.
Heat another 1 1/2 teaspoons of the oil over medium heat. Transfer potato mixture to the skillet and cook, running a spatula around the edges and gently shaking occasionally to prevent sticking, until eggs are set and bottom is golden brown, 12 to 14 minutes. Place a lid or large plate over the top for the last 4-5 minutes of cooking to set the top. Carefully invert onto a large plate. Heat remaining oil in the skillet and slide tortilla back in, cooked side up. Cook about 5 minutes or until golden brown. Transfer tortilla back to the plate and let cool at least 10 minutes. Slice into wedges and serve.