Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes & Caramelized Onions

Yield: 4 appetizer portions

Charred Peppers

• 2 red peppers
• 2 Tablespoons olive oil

Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.

Caramelized Onions

• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 2 Spanish onions, thinly sliced
• 2 cloves garlic, finely chopped
• Salt and pepper

Heat butter and oil in a medium sauté pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.

Roasted Potatoes

• 4 small new potatoes
• 2 Tablespoons olive oil
• Salt and freshly ground pepper

Preheat oven to 375°F. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch-thick slices.

Tortilla

• Charred peppers
• Caramelized onions
• Roasted potatoes
• 2 Tablespoons olive oil
• 12 eggs, lightly beaten
• 1/4 pound goat cheese, crumbled
• Fresh parsley, finely chopped

Heat oil in a large sauté pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste.

When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate and add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate.


Wine suggestion

Another natural for a fino Sherry. There are not many wines I would recommend with eggs, but here this type of Sherry works.