Spanish Tortilla with Roasted Red Peppers and Peas

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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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