土豆和红辣椒菜肉馅煎蛋饼
这款西班牙菜以Tortilla Espanola为基础，传统上配以大蒜蛋黄酱，但它本身也很美味.
资料来源：日常食品，2003年11月
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库克的笔记
您可以使用剩余的煮或烤土豆代替原始的土豆。只需将它们切片并在步骤2结束时添加到洋葱混合物中即可。如果土豆不能均匀烹饪也没关系。有些人会变成褐色;有些只是半透明的.
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这款西班牙菜以Tortilla Espanola为基础，传统上配以大蒜蛋黄酱，但它本身也很美味.
资料来源：日常食品，2003年11月
预备
份量
27.04.2023 @ 01:19
This dish, based on Tortilla Espanola, is traditionally served with garlic mayonnaise, but it is also delicious on its own. The recipe calls for olive oil, onion, red pepper, potatoes, salt, pepper, eggs, and fresh rosemary. The dish takes a total of 40 minutes to prepare, with 20 minutes of prep time and 20 minutes of cooking time. The recipe serves 4.
To make the dish, preheat the oven to 400 degrees. In a non-stick skillet, heat 1 tablespoon of oil over medium heat. Add the onion and pepper and cook, stirring occasionally, until the onion is light brown, about 5 minutes. Transfer to a bowl and set aside.
In the same skillet, heat the remaining 2 teaspoons of oil. Add the potatoes and season generously with salt and pepper. Cook over medium heat, stirring frequently, until the potatoes are tender and light brown, about 10 minutes. Transfer the potatoes to the bowl with the onion mixture and toss to combine. Return the mixture to the skillet and flatten with a metal spatula.
In a large bowl, beat the eggs with the rosemary, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Pour the egg mixture over the potato mixture, tilting the skillet to distribute evenly. Bake for 15 to 20 minutes. Cut into wedges and serve.
Cooks note: You can use leftover cooked or roasted potatoes instead of raw potatoes. Just slice them and add them to the onion mixture at the end of step 2. Its okay if the potatoes dont cook evenly. Some will turn brown; some will just be translucent.