Potato and Pepper Spanish Tortilla

1. Toss Potatoes and Onion

Toss 4 tablespoons of olive oil with the sliced potatoes, thinly sliced onion, 0.5 teaspoon of salt, and ground black pepper in a large bowl. Ensure all the ingredients are well-coated with the oil and seasoning.

2. Cook Potatoes and Onion

Heat 2 tablespoons of olive oil in a 10-inch nonstick skillet over medium heat. Add the potato and onion mixture to the skillet, cover, and cook. Stir the mixture every 5 minutes for about 22 to 28 minutes. You'll know the potatoes are ready when they are meltingly tender and offer no resistance when poked with the tip of a paring knife.

3. Whisk Eggs and Combine

While the potatoes are cooking, whisk the eggs with the remaining 0.5 teaspoon of salt in the reserved large bowl. Once your potato mixture is ready, fold it into the eggs along with the red pepper pieces and thawed peas. Mix gently to combine everything without breaking the potatoes.

4. Cook Tortilla

In the same skillet, heat the remaining teaspoon of oil over medium heat. Pour the egg and potato mixture into the skillet and smooth the top with a rubber spatula. Cover the skillet and cook for about 2 minutes, gently shaking the pan occasionally to prevent sticking.

5. Flip and Finish Cooking

Loosen the edges of the tortilla with a rubber spatula and slide it onto a large plate. Invert another plate over the tortilla and flip it over, then slide it back into the skillet. Tuck the edges under and cook for another 2 minutes until the tortilla is set and lightly browned.

6. Cool and Serve

Slide the tortilla onto a cutting board or serving plate and let it cool for at least 15 minutes before cutting into wedges. Serve warm or at room temperature, optionally with a side of garlic mayonnaise for dipping.