This is a little variation to “Tortilla Española”, since Spanish don’t use the oven. They only use a fry pan.
You could play with the veggies, adding all sort of peppers. Sometimes I even use broccoli.
1 tablespoon olive oil
5 oz peeled and sliced potatoes
1 red bell pepper thinly sliced
3 mushrooms thinly sliced
Salt and ground pepper
4 large eggs
1/4 cup chopped fresh parsley
-Preheat oven to 375 degrees.
-In a skillet, heat the olive oil. Add potatoes, bell pepper, and mushrooms; season with salt and freshly ground pepper. Cook until potatoes are tender, about 8 to 10 minutes. Stir occasionally.
-In a baking dish arrange the veggies.
-Now, in a mixing bowl, whisk the eggs, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
-Pour the egg mixture over the veggies, make sure to distribute evenly.
-Press down on the veggies making sure they get submerged.
-Bake for 15 to 20 minutes.
-Serve on fresh bread.