While the Spanish did name what we commonly call tortillas hundreds of years ago, their own tortilla is a flat omelet that always contains potatoes, and then other savory ingredients.

Typically it is cooked in a skillet on top of the stove, but in this recipe, we've developed a method to use the oven and broiler, but still maintain that classic tortilla shape.

1 cup ¼-inch cubed, cooked potatoes
½ cup frozen peas
½ cup diced, roasted red pepper
½ cup chopped green onion
6 eggs
Salt and pepper to taste

Pre-heat oven and a 9-inch glass pie plate to 375 degrees.  In a large bowl, whisk eggs until well blended. Add the remaining ingredients and season with salt and pepper.

Spray pre-heated pie plate with cooking spray and pour in the tortilla mixture. Bake for 30 minutes until set, brown around the edges and slightly 'jiggly' in the center.

Remove from oven, and immediately invert the tortilla onto an ovenproof plate or serving platter.  Set oven to broil at 475 to 500 degrees and place the tortilla, on its plate, under broiler to brown the top (what used to be the bottom) of the tortilla. 

Remove from broiler and allow to cool for a few minutes.

Serve warm or at room temperature cut into small squares along with toothpicks for easy pick-up by guests.

Serves 8


Copyright 2008.