Roasted Pepper and Manchego Tortilla

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and thinly sliced
• 1 cup Extra virgin olive oil
• 6 pieces Large eggs
• 1 medium Yellow onion, thinly sliced
• 0.5 cup Roasted piquillo peppers, sliced into strips
• 4 oz Manchego cheese, shredded
• 1.5 teaspoons Kosher salt
• 0.5 teaspoon Freshly ground black pepper
• 0.25 teaspoon Smoked paprika (pimentón)
• 1 tablespoon Fresh parsley, chopped(optional)

Instructions

1. 1

   Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add sliced potatoes and onions, ensuring they are mostly submerged in oil.

2. 2

   Poach the potatoes and onions gently for 15-20 minutes until tender but not browned; drain through a colander, reserving 2 tablespoons of the oil.

3. 3

   In a large bowl, whisk the eggs with salt, black pepper, and smoked paprika until well combined.

4. 4

   Gently fold the warm potatoes, onions, piquillo peppers, and shredded Manchego cheese into the egg mixture; let sit for 10 minutes to allow the potatoes to absorb the egg.

5. 5

   Wipe the skillet clean and add the reserved 2 tablespoons of oil over medium-high heat.

6. 6

   Pour the egg mixture into the hot skillet, spreading the ingredients evenly. Reduce heat to medium-low and cook for 5-7 minutes until the edges are set and the bottom is golden.

7. 7

   Place a large flat plate over the skillet and quickly invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 3-4 minutes.

8. 8

   Slide the tortilla onto a serving board and let it rest for at least 15 minutes before slicing into wedges.