Spanish Tortilla

8 eggs
4 medium potatoes
1 onion
1/2 cup chopped bell pepper
1/2 cup frozen peas
1/2 cup olive oil
salt and pepper

Slice potatoes crosswise into quarters and slice in 1/8" thick pieces. Thinly slice onion and dice pepper. Add all veggies to mixing bowl and add 2 T olive oil, plus salt and pepper to taste, toss well. Heat 2-3 T olive oil in medium nonstick skillet with lid. Add veggies to pan (do not wash bowl) and cook over medium heat until potatoes are soft. Scramble 8 eggs in the bowl used previously for the veggies. Add the cooked veggies back to the eggs and stir together, add peas. Put remaining olive oil in the pan and heat. Pour egg/veggie mixture back into pan. Shake pan vigourously for 30 seconds, then cover and continue shaking another 30 sec. Open the lid and lift a corner up with a spatula. When bottom is browned and top is just set, flip out onto a plate, then slide back into skillet. Tuck edges in neatly, then cover and shake again for another 30 sec. Wait 30 more seconds, then peek again. When bottom is browned and omlette is obviously set, it is ready. Allow to stand for about 5-10 min before serving. Cut into wedges and serve with salsa or mayo mixed with roasted garlic and mustard.

Serving Size: makes 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALFORSTER.