Categories: Mexican
Ingredients
- 8 large eggs
- 4 jars (4 oz. each) pimiento peppers--drained, patted dry, and chopped
- 1/4 tsp smoked paprika, plus more for garnish
- 1 cup olive oil
- 4 garlic cloves, lightly crushed
- 1 1/4 lb. russet potatoes, peeled and sliced about 1/16 inch thick on a mandolin or with a knife
- 1 large onion, finely chopped
Directions
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In a large bowl, whisk the eggs, pimiento peppers, 1/4 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp pepper.
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Set a colander over a large bowl. In a 12-inch cast-iron skillet, heat the oil and garlic over medium-low until fragrant, about 5 minutes. Discard the garlic. Add the potatoes and onion; season with 1/4 tsp salt. Cook, turning occasionally with tongs, until tender, about 8 minutes. Drain in the colander and reserve the oil in the bowl.
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Preheat the broiler. Wipe out the skillet. Heat 2 tbsp. of the reserved oil over medium. Fold the potatoes and onion into the eggs and carefully pour into the skillet. Reduce heat to medium-low. Cook the eggs until about 2 inches of the edges are set, about 5 minutes. Broil until the eggs are set in the center, 2-3 minutes. Place a plate on top of the skillet. Using oven mitts, carefully invert the tortilla espanola onto the plate. Let rest for 10 minutes. Cut into wedges or squares. Garnish with smoked paprika.