Tortilla Espanola

SERVES 3 

Calories: 420 

Carbs: 29 g 

Fiber: 3 g

Protein: 15 g

1. TOSS 2 T oil, potatoes, 1/4 t salt, pepper, and onions in a bowl

   1. • 2 T olive oil

      • 3/4# wax potatoes, 1/4" slices

      • 1/2 yellow onions, sliced

      • 1/2 t salt

      • 1/4 t pepper

2. HEAT 1 T oil in skillet until shimmering, REDUCE to LOW and ADD potatoes mixture

3. COVER potatoes and COOK , STIRRING OCCASIONALY, for about 22 minutes

4. WHISK eggs and 1/4 t salt

   1. • 4 eggs

5. FOLD the POTATO MIX, peppers, and pepperoni in a bowl

   1. • 2 T roasted peppers

      • 60 g pepperoni, crisped in oil

6. HEAT pan with a little oil then ADD the OMLETTE MIX, SHAKING and FOLDING for 15 seconds

7. COVER and SHAKE pan every 30 seconds for 2 minutes

8. SLIDE the slightly set tortilla onto a plate, INVERT onto another plate, and REPEAT cooking for 2 more minutes

9. SLIDE tortilla onto cutting board and REST 15 minutes before slicing

10. SERVE with aeoli

11. BLITZ about 10 seconds

    1. • 1 egg yolk

       • 1 t dijon

       • 1 T lemon juice

       • 1/2 t garlic, pressed

12. DRIZZLE and BLITZ about 1 minute

    1. • 1/3 cup olive oil

13. WHISK in

    1. • 1/2 T water

       • 1/4 t salt

       • pepper