Spanish Tortilla with Roasted Red Peppers and Peas
This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy omelet would be the perfect simple supper—if it didn’t cook in an entire quart of olive oil.
WHY THIS RECIPE WORKS
We wanted an intensely rich, velvety, melt-in-your-mouth egg-and-potato omelet recipe that didn’t require using a quart of oil. We were able to cut the oil to a mere 6 tablespoons by substituting less starchy Yukon Gold potatoes for russets...