Spanish Tortilla with a Twist

This Spanish Tortilla recipe combines the classic flavors of eggs, potatoes, and onions with a hint of creativity by incorporating roasted red peppers and a sprinkle of smoked paprika. The result is a deliciously fluffy and flavorful dish perfect for breakfast, brunch, or a light dinner. It's a wholesome, gluten-free option that respects traditional culinary principles while adding a modern flair.

Ingredients:

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 small onion, finely chopped
• 1 roasted red pepper, diced
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon smoked paprika

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the sliced potatoes and cook until tender, about 10-12 minutes, stirring occasionally.
2. Add the chopped onion to the skillet and cook until translucent, about 5 minutes.
3. In a bowl, whisk together the eggs, smoked paprika, salt, and pepper. Stir in the diced roasted red pepper.
4. Once the potatoes and onions are cooked, remove the skillet from heat and allow to cool slightly. Pour the egg mixture over the potatoes and onions, ensuring even coverage.
5. Return the skillet to the heat and cook for about 5 minutes, or until the edges begin to set.
6. Using a large plate, carefully flip the tortilla and cook the other side for an additional 5 minutes, until fully set and golden.
7. Slide the tortilla onto a serving plate, slice, and serve warm or at room temperature.