Mushroom And Roasted Red Pepper Tortilla

Recipe Ingredients

1/2 cup	118ml	Extra-virgin olive oil
1 lb	454g / 16oz	Russet potatoes - peeled, and
		Cut into 3/4" pieces
1		Onion - chopped (medium)
4 oz	113g	Mushrooms - chopped
1/4 cup	36g / 1.3oz	Chopped drained roasted red peppers - from a jar
8 cups	1584g / 55oz	Eggs - beaten to blend (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Heat 1/4 cup oil in large ovenproof skillet over medium heat. Add potatoes; simmer in oil 3 minutes. Add onion; saute until potatoes and onion are almost soft, about 5 minutes. Add mushrooms; saute until vegetables are soft, about 7 minutes. Add red peppers; saute 4 minutes. Using slotted spoon, transfer vegetables to large bowl. Cool slightly. Wipe out skillet.

Preheat broiler. Stir eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper into vegetables. Heat 1/4 cup oil in same skillet over medium-high heat. Add egg mixture; cook without stirring until just beginning to brown on bottom, about 3 minutes. Cover skillet; cook until eggs are cooked through, about 3 minutes. Uncover and broil until top is brown, about 3 minutes.

Slide spatula around edges and under tortilla to loosen. Slide tortilla onto large plate. Serve warm or at room temperature.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2002

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