tortilla de patata (spanish tortilla)

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1 large red bell pepper, sliced into rings
• 1 fresh poblano chile pepper, sliced into rings
• 1 large onion, sliced
• 2 tablespoons bacon drippings
• 6 medium potatoes, peeled and sliced
• 8 eggs, lightly beaten
• 3 tablespoons water
• 2 tablespoons finely chopped fresh parsley
• salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese

Recipe

• place potatoes in a large bowl, cover with cold water, and refrigerate for 30 minutes or so. drain, pat dry, and season with salt.
• melt butter in a large skillet over medium heat. saute bell pepper, poblano pepper, and onion in butter until soft. remove from pan, and set aside. melt remaining 2 tablespoons butter and bacon fat in pan, and fry the potatoes until crisp and medium brown. transfer to a plate lined with paper towels.
• preheat oven to 225 degrees f (110 degrees c).
• arrange the potatoes in a lightly-buttered, non-stick pan, preferably a deep, slope-sided skillet. arrange the onions and peppers over the potatoes, and then spread cheese over the top. in a mixing bowl, beat eggs with water, parsley, and salt and pepper; pour the mixture over the potatoes. put the skillet in a larger pan with a half inch of water in it.
• bake in preheated oven until eggs set, about 30 to 40 minutes. remove the tortilla, let cool, and loosen edges from the pan. put a serving plate over the skillet, and flip the tortilla over the plate. cut into small pie-shape wedges. refrigerate until ready to serve; reheat if desired.