|roasted red pepper tortilla
|| prep time: 30 min
| cook time: 15 min
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1 lb. of cooked potatoes ( peeled and cut into small chunks)
1/4 cup of olive oil
1 large onion ( thinly sliced)
2 red bell peppers ( seeded, sliced, and halved)
salt and ground black pepper to taste
Season potatoes with salt and pepper
Heat HALF of the oil in a non-stick frying pan
Cook over medium high heat for about 15 mins. until they start to brown
Meanwhile in a separate pan, heat half again of the remaining oil and add the onions.
Cook for about 20 mins. until really soft
Grill or broil the peppers for about 10 mins. until charred on the outside
Place in ziploc bag for about 10 mins. to steam
Beat eggs in a bowl and add potatoes and onions.
Stir well and add salt and pepper to taste
Peel skins of the pepper. Slice or chunk the pepper and add to potato mixture
Heat remaining oil in non-stick frying pan and pour in egg-potato mixture
Cook and cover on low heat for about 10 mins. Should start to set
Invert a large plate or lid over the pan and carefully turn the omelette over onto it
Slide it back into the pan and cook for an additional 4 mins.
Serve warm with nice green "Granny Smith" apple salad