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Spanish Olive Tortilla


  • 6 medium yukon gold potatoes, cut in small cubes
  • 1 medium red onion, thinly sliced
  • 3 roasted red peppers (in jar) julienned
  • 1 cup olives, sliced (your choice of type)
  • 8 eggs
  • 1 cup half/half
  • 1/2 cup Lodestar olive oil
  • salt and pepper to taste


  1. Turn oven to 400 degrees.
  2. Heat a 10 inch oven safe skillet (or wrap handle in foil) and 1/2 cup olive oil, potatoes, and onion and saute until soft. Stir occasionally.
  3. Meanwhile mix the eggs, half/half, salt & pepper.
  4. When potato and onion are soft and lightly browned, remove from heat.
  5. Top potatoes with red peppers and then olives.
  6. Pour egg mixture over all.
  7. Return to stove top for a few minutes to set the bottom.
  8. Move the skillet to the hot oven and continue cooking until center is puffed and it is cooked through (about 10 minutes).
  9. Allow to set up for five minutes and cut in wedges to serve.
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