Spanish tortilla with roasted red peppers from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 337) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on December 29, 2017

    I was really pleased with this recipe since it uses a reduced amount of olive oil compared to most recipes. I further reduced it to 4 tablespoons by only using the quarter cup to saute the vegetables. There was adequate leftover oil in my nonstick skillet to make the tortilla. I would have loved to use the roasted red peppers for additional flavor, but I had a dinner guest that hates peppers. I used a v-slicer for the potatoes with a 3 mm slicing blade to get nice even-sized potatoes. Will definitely make this again.

  • michalow on July 03, 2017

    This came out fantastically well--as good as or better than any Spanish tortilla I've had in a restaurant. The only change I made was to add about a third a cup of thinly sliced greens. If you cook it in the recommended 10-inch skillet but forget to cover it, as I did, it will take about eleven minutes (instead of two) to set enough to flip. (I'm sticking with this mistake next time, since I was happy with the results.) It was really easy, and uses only 6 Tbs. of oil for at least six satisfying servings, whereas many tortilla recipes call for at least a cup. I will definitely return to this one.

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