Slow-Cooker Spanish Tortilla with Roasted Red Peppers
Why This Recipe Works
Often a Spanish tortilla is made by slow-cooking potatoes and onions and then adding beaten eggs to form a velvety cake somewhat like a frittata, with deep potato flavor. Served with a garlicky aïoli, it makes a great tapas dish when sliced into small squares or a hearty brunch or dinner when cut into wedges. Although it's traditionally cooked in large amounts of olive oil, we found that using just 2 tablespoons allowed us to keep the heart-healthy fat and bring great flavor to the dish, all while keeping the calorie count low. To pump up the flavors and pack the slow cooker with even more veggies, we added peas and red bell pepper to the mix, along with a hefty dose of minced garlic and fresh oregano. To ensure that the potatoes were perfectly cooked, we sliced them thin and gave them a quick spin in the microwave before adding them to the slow cooker. Placing a foil collar and liner in the slow cooker before assembling the tortilla prevented overbrowning and made the tortilla easy to remove and serve.