Spanish Tortilla With Roasted Red Peppers And Peas (Cook'S Illus - cooking recipe

Ingredients

6 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 1/2 lbs yukon gold potatoes, peeled and quartered and cut into 1/8 inch thick slices (about 3 or 4 medium)
1 small onion, halved and sliced thin
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 large eggs
1/2 cup roasted red pepper, rinsed and dried and cut into 1/2 inch pieces
1/2 cup frozen peas, thawed

Preparation

In a large bowl, toss together 4 tablespoons oil, potatoes, onion, 1/2 teaspoon salt, and pepper until potatoes are well coated.
In a 10 inch skillet, heat 2 tablespoons oil over medium high heat.
Reduce heat to medium low and add potato mixture to skillet; reserve bowl.
Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.
Meanwhile, in reserved bowl, whisk together eggs and 1/2 teaspoon salt until combined.
Remove skillet from heat and scrape contents into eggs and fold until combined.
Return skillet to stove and raise heat to medium high; heat 1 teaspoon just to smoke point.
Add potato-egg mixture to skillet and cook, while shaking and folding mixture for 15 seconds; smooth top of mixture.
Reduce heat to medium, cover and cook, gently shaking pan, until bottom is golden brown and top is set, about 2 minutes.
Loosen tortilla from pan and slide onto a plate; place another plat over top and flip; slide tortilla back into skillet.
Cook until second side is golden brown, about 2 minutes.
Let cool at least 15 minutes and cut into wedges to serve.