Spanish Egg Tortilla With Charred Peppers, Goat Cheese

Directions

1. For the Charred Peppers: Preheat broiler. Rub pepper with extra virgin olive oil and place on a baking sheet. Broil peppers till the skins are charred on all sides. Place in a paper bag and let steam for 5 min. Remove skin and seeds and cut into julienne.
2. For the Caramelized Onions: Heat butter and oil in a medium saute/fry pan over medium heat. Add in onions and cook till soft and caramelized. Add in garlic and cook for 2 min. Season with salt and pepper.
3. For the Roasted Potatoes: Preheat oven to 375 degrees. Rub potatoes with extra virgin olive oil. Place in a small baking dish and roast till just cooked through. Remove and slice into 1/4-inch thick slices.
4. For the Tortilla: Heat oil in a large saute/fry pan. Add in the Charred Peppers, Caramelized Onions and Roasted Potatoes and cook for 1 minute. Add in the Large eggs and season with salt and pepper to taste.
5. When the Large eggs begin to cook around the edges, use a spatula to gently push Large eggs from edge of pan into the center. While the mix is still loose, add in chunks of the goat cheese and parsley. Continue to pull Large eggs to center of pan.
6. When hard on bottom, invert onto a plate, add in more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate
7. For the Parsley Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add in the remaining ingredients and toss to coat. Top with the pine nuts.
8. This recipe yields 4 servings.
9. Comments: Original title as listed is "Spanish Egg Tortilla With Charred Peppers, Goat Cheese, Potatoes And Caramelized Onions With Parsley Salad In Sherry Vinaigrette."