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Oregano and Lemon Spanish Tortilla de Patatas con Pimientos y Cebolla

Name: Oregano and Lemon Spanish Tortilla de Patatas con Pimientos y Cebolla
Total time: 27 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 large potatoes (sliced); 2 onions (sliced); 2 red bell peppers (sliced); 6 eggs; 1/4 cup olive oil; salt to taste; 1/2 tsp dried oregano; 1 tsp lemon zest

Adds a bright, tangy oregano and lemon zest for a fresh, zesty taste.

27 minutes4 servings

Method

Before cooking, mix in 1/2 tsp dried oregano and 1 tsp lemon zest into the base ingredients.
Heat oil in a large skillet over medium heat. Add potatoes, onions, and peppers; sauté until tender and slightly browned, about 10-12 minutes.
In a large bowl, beat the eggs and season with salt.
Pour the egg mixture over the vegetables in the skillet. Cook on low heat, gently shaking the pan to ensure even cooking, until the bottom is set, about 5-7 minutes.
Using a spatula, carefully flip the tortilla and cook the other side until golden and fully set, about 5 minutes.
Transfer to a plate, let cool slightly, and serve warm or at room temperature.

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