Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 tablespoon(s) unsalted butter

  3. 3/4 pound(s) small red potatoes , very thinly sliced 1 cup(s) diced onion

  4. 1 large orange bell pepper , seeded, cut into 1 1/2-inch strips

  5. 1 teaspoon(s) minced garlic

  6. 1 teaspoon(s) kosher salt

  7. 1/2 teaspoon(s) ground pepper

  8. 10 large eggs

  9. 2 tablespoon(s) chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F.

  2. Heat oil and butter in a large, ovenproof nonstick skillet over medium heat. Add potatoes to skillet, spreading them out and flipping them to coat evenly with oil mixture. Cook 6 minutes, turning occasionally, until lightly golden and barely soft. Add onion, bell pepper, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Carefully stir into potatoes. Cover skillet; cook 3 minutes, tossing once or twice, until onions are translucent.

  3. In a large bowl, whisk eggs with remaining salt and pepper and stir in parsley. Pour over potato mixture. Allow eggs to set in skillet for 1 minute, then gently combine vegetables and eggs with a spatula. Cook over moderate heat until eggs have begun to solidify around the edges, 4 minutes.

  4. Place skillet in oven; bake 6 minutes or until eggs are just set, slightly puffed, and shrinking away from sides of skillet. Using oven mitts, remove skillet to stove top.

  5. Loosen edges of omelette with spatula and slide out onto a serving plate or cutting board. Serve immediately, or, for a Spanish-style tortilla, cool to room temperature, drizzle olive oil over the top, and cut into wedges.


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