Roasted Red Pepper & Asparagus Tortilla Recipe

Prepare potatoes

Preheat oven to 375°F (190°C). Thinly slice potatoes about 1/8" thick. In a 10-inch ovenproof nonstick or cast-iron skillet, heat 1 tablespoon olive oil over medium. Add the sliced potatoes in an even layer, season with a pinch of salt and cook, stirring occasionally, 6–8 minutes until they begin to soften and take on light color. Transfer potatoes to a plate and set aside.

Sauté vegetables

Add remaining 2 tablespoons olive oil to the skillet and raise heat to medium-high. Add the sliced onion and diced green pepper; season with a pinch of salt and cook 4–5 minutes until softened and translucent. Add asparagus pieces and cook 2–3 minutes until bright green and just tender. Stir in roasted red pepper strips and smoked paprika; cook 1 minute to combine and warm through.

Combine eggs

While vegetables cook, whisk together the 8 eggs, 1 cup milk, 1 tsp salt and 1/2 tsp black pepper in a large bowl until frothy. Stir in chopped parsley and half the grated cheese (if using). Return the cooked potatoes to the skillet, spreading vegetables evenly.

Cook on stovetop then bake

Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables and potatoes in the skillet. Tilt the pan so eggs spread; cook undisturbed 3–4 minutes until edges begin to set. Preheat oven to 375°F if not already. Sprinkle remaining cheese on top. Transfer skillet to oven and bake 12–15 minutes until center is set (a knife inserted near the center should come out clean). If you prefer a browned top, broil on high 1–2 minutes watching closely.

Rest and finish

Remove skillet from oven and let the tortilla rest 5 minutes. Run a spatula around edges, slide onto a serving plate or cut directly in wedges. Drizzle with 1 tablespoon extra virgin olive oil and scatter remaining chopped parsley. Serve warm or at room temperature.

While tortilla bakes, make cornbread. Preheat oven to 375°F (if not already). Grease an 8- or 9-inch square baking pan or a 9-inch cast-iron skillet with butter.

In a large bowl whisk together 1 cup cornmeal, 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder and 1/2 teaspoon salt until combined.

In a separate bowl whisk together 1 large egg, 1 cup buttermilk and 3 tablespoons melted butter. Pour wet ingredients into dry and stir just until combined (do not overmix).

Pour batter into the prepared pan and bake 18–22 minutes until golden brown and a toothpick inserted in center comes out clean. Allow to cool a few minutes, then cut into squares or wedges to serve alongside the tortilla.

Plate: place a wedge of roasted red pepper & asparagus tortilla on each plate with a piece of warm cornbread. Drizzle a little extra virgin olive oil over the tortilla, garnish with remaining parsley and serve lemon wedges on the side for those who want a bright squeeze.

Leftovers: refrigerate covered up to 3 days. Reheat gently in a 300°F oven or a skillet over low heat to avoid drying out.