Spanish Tortilla with Roasted Red Peppers and Peas

Name: Spanish Tortilla with Roasted Red Peppers and Peas
Yield: Serves 4 as light entrée; 6 as an appetizer
Cuisine: Spanish & Portuguese
Ingredients: 6 tablespoons plus 1 teaspoon, extra virgin olive oil; 1 1/2 pounds, Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices; 1 small, onion, halved and sliced thin; 1 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 8 large, eggs; 1/2 cup, jarred roasted red peppers, rinsed, dried, and cut into 1/2-inch pieces; 1/2 cup, frozen peas, thawed; , Garlic Mayonnaise (see note) (optional)

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By J. Kenji Lopez-Alt

Appears in Cook's Illustrated July/August 2009, America's Test Kitchen TV

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.

SERVES4 as light entrée; 6 as an appetizer

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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...

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