Did you join, or think about, or sign up for a bunch of little mini challenges this January? You know, eat right, exercise, not waste food, eat local, use up your pantry and freezer. I did. I joined about a zillion of them, luckily all in my head, so you won’t know when I fail. Hah! Sometimes I am so smart, I scare myself.
Anyway, in an effort to use up my pantry and not waste food, I couldn’t let the half used jar of roasted red peppers from the quesadillas of earlier in the week, just languish in my fridge.
Being me, I needed to use them up in a quick and easy way. The answer Spanish Tortilla with Roasted Peppers and Onions from Cuisine at Home’s Weeknight Menus. A Spanish tortilla is just like a frittata, and like a frittata, this was quick and easy. Unlike most of my favorite frittata recipes, this one did not have cheese, and though I can barely bring myself to type this…it did not need cheese! It was wonderful. Served with a salad, a chunk of fresh baked bread (yes, I eat my bread in chunks, accept it, I have) and a glass of wine, I was a happy camper.
Egg Tortilla with Roasted Peppers and Onions
- 1 cup sliced onion
- 3 T. extra virgin olive oil (divided)
- 1/2 cup sliced jarred roasted red peppers (about 2 ounces)
- 8 eggs
- 1/4 cup milk
- 1 t. kosher salt
Preheat oven to 400.
Sauté onion in 2 T. of the oil in a 6 inch nonstick oven safe skillet (cast iron for me), over high heat for about 5 minutes. Add the peppers and sauté until heated through.
Whisk the milk, eggs, and salt in a large bowl. Stir the onion pepper mixture into the bowl. Add the last tablespoon of oil to the skillet, and pour the egg mixture back in. Cook until curds form about 7-8 minutes. Once the edges start to set, set skillet in the oven.
Bake until the eggs are set, about 15 minutes. Remove from the oven, and let it rest in the skillet for about 5 minutes. Turn it out onto a plate and cut into 4 wedges.