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Chef's Harvest Kitchen
Chef's Selection Recipes

Chef's Harvest Home Gourmet Recipes
Roasted Peppers
Entrees / Main Course
  1. Grilled Chicken Breast with Sun-Dried
    Tomato and Roasted Red Pepper Sauce
  2. Simple Shrimp Paella
  3. Mediterranean Wraps
  4. Tortellini Alfredo with Roasted Peppers



Tortilla de Catalan

1 ¼ pounds potatoes, (3 to 4 medium)
1 medium onion
1-cup olive oil
Salt and freshly ground black pepper
6 extra-large or jumbo eggs, beaten with pinch of salt and pepper.
1 Chef's Harvest® roasted red peppers, cut in strips

Peel and thinly slice potatoes and onion. Meanwhile, heat oil 3 to 4 minutes in 8- or 10-inch nonstick pan over medium heat. Add potatoes, onion, pinch of salt and small sprinkling of pepper. Gently turn potato mixture keeping heat so oil bubbles slightly. When potatoes are tender (but not brown) drain potatoes in a colander, reserving oil.

In same pan, heat 2 tablespoons reserved olive oil over medium heat. Gently mix potatoes and pepper strips with the eggs. Add potato mixture to skillet and immediately reduce heat to medium-low. Cook 5 minutes.

Insert rubber spatula all around edges of tortilla to loosen. Carefully slide out onto a plate. Cover with another plate and invert the two plates. Add 1 tablespoon oil to skillet and using spatula, carefully ease tortilla back into pan. Cook 5 minutes more.

When tortilla is done, slide onto a plate. Cut into wedges and serve hot or room temperature.

4 to 6 servings

 
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