Name: Spanish Tortilla Omelet
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1 pound Yukon Gold potatoes, half peeled, half skin-on, small diced; Kosher salt; 2 tablespoons unsalted butter, plus more as needed; 2 tablespoons canola oil; Freshly cracked pepper; 1 teaspoon smoked paprika; 12 large eggs, lightly beaten; 1 tablespoon finely chopped fresh parsley; 1 teaspoon finely chopped fresh thyme; 4 piquillo peppers, drained, patted dry and sliced; 1 cup coarsely grated Manchego cheese; 4 ounces soft goat cheese (optional)

Directions

Bring a small pot of water to a boil over medium heat and add the potatoes. Season the water with salt and cook until a knife inserted into the center of a potato meets some resistance, about 5 minutes. Drain well and put the potatoes onto a baking sheet lined with paper towels.
Heat the butter and canola oil in a medium cast-iron pan over medium-high heat until the butter begins to sizzle. Add the parboiled potatoes, season with salt and pepper to taste, add the smoked paprika and fry until golden brown. Line the same baking sheet with clean paper towels and transfer the potatoes from the skillet with a slotted spoon to the baking sheet.
Melt some additional butter in a 6-inch nonstick sauté pan over medium heat. Season the beaten eggs with salt and pepper and the chopped parsley and thyme. Add a quarter of the mixture to the pan and lightly scramble using a fork. Spoon a line along the center of the omelet with some of the piquillo peppers, Manchego cheese, goat cheese, if using, and the potatoes. Roll the finished omelet onto a serving platter. Repeat with the remaining ingredients.