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Spanish Tortilla with Roasted Red Peppers
In Spain, a tortilla is a thick, hearty, frittata-like omelet made with potatoes, onions and plenty of olive oil. We whisk a little smoked paprika into the eggs, and also add some roasted red peppers for pops of color. If you prefer to stick with the simple and classic version, simply omit the paprika and roasted peppers. And for an added Spanish touch, serve the tortilla with garlicky mayonnaise or aioli on the side. This recipe starts on the stovetop but finishes in the oven, so you will need an oven-safe nonstick 10-inch skillet.
teaspoon smoked paprika
01Heat the oven to 350°F with a rack in the middle position. In a large bowl, whisk together the eggs, paprika and 1½ teaspoons salt. In an oven-safe nonstick 10-inch skillet over medium, heat 3 tablespoons of oil until shimmering. Stir in the onion, potatoes, 2 teaspoons salt and ½ teaspoon pepper. Cover and cook, stirring occasionally, until a fork inserted into the potatoes meets no resistance, 10 to 12 minutes. Stir in the roasted red peppers and cook, stirring, until the peppers are heated through, 1 to 2 minutes.
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