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Smoked Salt and Parsley Spanish Tortilla de Patatas con Pimientos y Cebolla

Name: Smoked Salt and Parsley 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 smoked salt; 2 tbsp chopped parsley

Introduces a subtle smokiness with smoked salt and fresh parsley for a fresh finish.

27 minutes4 servings

Method

Before cooking, stir in 1/2 tsp smoked salt and 2 tbsp chopped parsley into the base mixture.
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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