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
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.