Tortilla Espanola (Spanish Tortilla)

This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be ahead.

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes...


  • 1/2 cup olive oil
  • 2 pounds baking potatoes, peeled and cut into 1/4-inch slices
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, sliced into rings
  • 6 eggs
  • 1 roasted red pepper, drained and cut into strips
  • 3 ounces Spanish serrano ham, chopped
  • 2 tablespoons chopped fresh Italian parsley

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