Spanish Tortilla with Red Peppers

And yet, another traditional Spanish recipe. The recipe takes awhile to cook, but is not difficult to make. I practice this recipe every few weeks, I still can't seem to get it quite right but I believe I'm fairly close! However, nobody's tortilla tops Lola's (my Spanish exchange mom).

Spanish Tortilla with Red Peppers
5 small to medium sized yukon gold potatoes
1/2 red bell pepper
4 eggs
1 small white onion
salt
pepper
red pepper flakes
olive oil

Start by slicing the potatoes and onion as thin as humanly possible. This is difficult to do and takes some practice, but try to make the potatoes so thin that you can nearly see through them. Place a bit of olive oil in a pan and cook the potatoes and onions for 30-40 minutes. Stir so they do not burn. In the meantime, slice and steam the red pepper. Also, whisk the eggs together and add a touch of salt, black pepper, and red pepper. When the potatoes and onion are cooked (now the potatoes should be nearly translucent), add some of the red peppers to the mixture *save a few for decoration on top of the tortilla. Cook for a couple more minutes and then put the potato and onion mixture in the same bowl as the eggs. Stir. Place a bit more olive oil in the original sauce pan and add the entire mixture. Cook for 3-4 minutes, place on a plate, and flip like a pancake. Cook for 2-3 minutes on the other side. Place some red pepper on top of the tortilla for decoration and added tastiness.

If you want a more authentic version of Spanish tortilla (Lola's style or 'a la Lola") serve with a bit of mayo on top.

Yum.