Spanish Tortilla with Roasted Red Peppers and Peas… | Eggland's Best

Name: Spanish Tortilla with Roasted Red Peppers and Peas… | Eggland's Best
Ingredients: 6 tbsp plus 1 tsp extra virgin olive oil; 1 1/2 pounds Yukon Gold potatoes (3-4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices; 1 small onion, halved and sliced thin; 1 tsp table salt; 1/4 tsp ground black pepper; 8 Large Eggland's Best Eggs; 1/2 cup jarred roasted red peppers, rinsed, dried, and cut into 1/2-inch pieces; 1/2 cup frozen peas, thawed; Garlic Mayonnaise (optional)

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Learn how to make Spanish Tortilla with Roasted Red Peppers and Peas with a guided recipe using delicious and nutritious Eggland’s Best eggs and products.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.egglandsbest.com.

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Ingredients

6 tbsp plus 1 tsp extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3-4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion, halved and sliced thin
1 tsp table salt
1/4 tsp ground black pepper
8 Large Eggland's Best Eggs
1/2 cup jarred roasted red peppers, rinsed, dried, and cut into 1/2-inch pieces
1/2 cup frozen peas, thawed
Garlic Mayonnaise (optional)