Back in December I posted this basic recipe for tortilla de patatas, along with a garlic and sage variation. Last night I tried another version, incorporating red peppers, another Spanish staple, and it was quite delicious. I used red bell peppers from the freezer, along with local onions and eggs, and the last of the potatoes that I bought at Winter Fare.
1/4 cup olive oil
4-5 cups sliced potatoes (1/4-inch slices)
3 cloves garlic, minced
1 small onion, chopped
1/2 red bell pepper, diced
1/2 tsp crumbled dried sage leaves
Salt and pepper to taste
Heat the olive oil in a heavy ovenproof skillet (10-inch is a good size). Add the potatoes and fry until tender, turning frequently to keep them from sticking.
When the potatoes are tender, remove them from the pan and drain off all but about 1 Tbsp of the oil in the pan. Add the garlic, onion, and pepper and saute until tender, about 3-4 minutes, then remove from heat. Turn on the broiler.
Beat the eggs and salt in a large bowl. Add the potatoes and vegetables and stir to coat. Heat the skillet again, adding a bit more oil so it is well coated, and pour in the egg and potato mixture. Cover over medium heat, shaking frequently, until half set. Finish under the broiler (just a few minutes should do the job).
Serves about 4.