Tortilla Español is a classic spanish tapa made of layered potatoes and egg. This version is topped with an easy roasted red pepepr and goat cheese sauce, and served warm.
2 lbsrusset potatoes, peeled and sliced 1/8-inch thick
2tbsp. olive oil
1tbspbutter
1/2mediumonion, sliced
1 1/2 tspsalt
8 eggs
12oz jarroasted red peppers, drained
5oz softened goat cheese
1/4cupfinely chopped chives
Instructions
Preheat oven to 375 degrees.
Add oil and butter to a 9-inch cast-iron skillet. Turn the heat on medium and when the butter melts, add potatoes, onions and salt. Saute potatoes and onions for 7-8 minutes, stirring often until slightly softened. Cover with a lid and let the vegetables steam for 4-5 minutes. Take the lid off and stir to make sure the potatoes aren't sticking, keep doing this until the potatoes are almost fork-tender, another 3-4 minutes.
While the potatoes continue to cook, add eggs to a medium bowl. Whisk to combine. Season with a pinch of salt.
Once the potatoes are cooked, gently rearrange them in the pan so they are flush and layered in the pan. Pour the eggs on top and use a spatula to gently let the eggs nestle into the eggs. Continue to cook as you would a frittata by tilting the pan and using your spatula to let the uncooked egg fall behind the cooked egg. Once the eggs are starting to set after 1-2 minutes, put the pan in oven. Bake until golden brown and puffed, about 20 minutes.
While the eggs cook, add red peppers and goat cheese to a blender or food processor. Blend until smooth. Season with salt and pepper.
Let tortilla cool for 15-20 minutes. Cut into wedges and serve warm, at room temperature or cold. Spoon sauce on top and garnish with chopped chives.