I've been making liberal use of my oven during the recent snowstorms and "polar vortex," the better to warm up the house. Icy, grey mornings call for a hearty breakfast or brunch like this tortilla. Red peppers are sauteed and potatoes get browned before pouring in an egg mixture laced with Parmesan, and then the skillet is thrown in the oven to finish. You can keep the recipe vegetarian as is, or add some chorizo like I did. It adds a nice, salty bite.
Sprinkle on some chopped scallions and parsley for freshness, then slice into wedges. I like that the tortilla can be served hot or at room temperature, and that you can make it a day or so in advance and reheat when serving. Perfect if you want to get a head start before house guests arrive, or for getting one weekend brunch dish out of the way.
Making a Spanish tortilla usually involves flipping the eggs, hot skillet and all, onto a plate, and then sliding the filling back into the skillet to cook the other side. I'm not a fan of inverting piping-hot cast iron skillets with ingredients that could still be runny, so I'm glad this recipe involves no flipping! When the next snowfall hits, I hope this is in my oven. It'll sustain us through lots of shoveling. Stay warm, friends!