Slow-Cooker Spanish Tortilla with Roasted Red Peppers

Name: Slow-Cooker Spanish Tortilla with Roasted Red Peppers
Yield: Serves 8
Ingredients: 2 pounds, russet potatoes, peeled, quartered lengthwise, and sliced 1/8 inch thick; 2 , onions, chopped fine; 1 , red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces; 2 tablespoons, extra-virgin olive oil; 6 , garlic cloves, minced; 1 tablespoon, minced fresh oregano or 1 teaspoon dried; 1/4 teaspoon, red pepper flakes; 1 cup, frozen peas; 12 large, eggs; 1 teaspoon, salt; 1/2 teaspoon, pepper

15 comments

Main Courses

Eggs

Slow Cooker

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.

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

SERVES8

Slow-Cooker Spanish Tortilla with Roasted Red Peppers

A cookbook recipe exclusively for All-Access members from Healthy Slow Cooker Revolution

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...

This is a members' feature.