(1 roasted, seeded, peeled, red bell pepper-optional)
Instructions
-In a large frying pan, over low heat, warm 1/2 c oil. Add half of the potatoes slices and fry until tender but not browned, apporximately 15-20 mins. Be patient. You will need to turn a few times. Transfer to a plate and season with salt and pepper. Repeat with other half of potatoes.
In a different pan over medium heat, warm 2-3 TBSP oil. Add onions and saute until soft and golden, approx. 15 mins. Remove from heat and allow to cool.
In a large bowl, whisk eggs. Mix in onions, ham and bell pepper(if desired). Season with salt and pepper. Fold in the cooled potatoes.
Heat remaining oil in a large pan over low heat and pour in the egg mixture. Cook, covered, until bottom is set and golden, 8-10 mins. Invert a plate on top of the pan and invert the pan and plate together so the tortilla is on the plate. Slide the tortilla back into the pan to brown (until golden)the other side, over low heat. Cook until set, about 4-5 minutes. Slide onto a platter and cut into wedges to serve.
Serving
Suggestions
Excellent as leftovers . It is important to thinly slice potatoes and onions!
Originally Submitted
2/18/2012
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