Here’s a practical meal-in-one dish with a flair. Roast your own peppers or buy a jar to save time. Add a crisp salad and sherbet for dessert if you’re staying home, or take this along to the next summer night potluck.

Flamenco guitar music and castanets are optional.

Tortilla Española with Roasted Pepper Sauce

Serves 4

Preheat oven to 425° F

  • 1 lb zucchini in 1/8″ rounds
  • 2 tsp salt
  • 1 1/4 c olive oil
  • 2 lbs potatoes in 1/8″ rounds
  • 1 onion in 1/8″ rounds
  • 10 eggs
  • 1 c Parmesan, grated
  • 1 c fresh basil, chopped

Toss zucchini with salt in a colander over a bowl. Drain about 30 minutes, pressing occasionally.

Preheat 1 c oil in a cast iron skillet over high heat. Add potatoes and onion and reduce heat to low. Cook, stirring and scraping, until potatoes are tender but not browned, 30 to 35 minutes.

Add zucchini and cook until tender, stirring gently, 12 to 15 minutes. Drain this mixture 5 minutes.

Whisk together eggs, Parmesan, and basil and stir in potato mixture.

Wipe skillet clean and heat remaining 1/4 c oil over high heat.

Add egg mixture and reduce heat to low.

Cook until edges begin to set, running a spatula around sides to prevent eggs from sticking, about 10 minutes.

Transfer to oven and bake until center is set and edges are golden brown, about 12 minutes.

Let cool 5 minutes.

Run a paring knife around edge of tortilla to loosen, then invert on a wire rack.

Top with a second wire rack, flip tortilla, and let cool completely, about 1 hour.

Serve in wedges, topped with a dollop of sauce.


  • 1/4 c blanched almonds, toasted
  • 1 clove garlic
  • 1 jar (10 ounces) roasted piquillo peppers, drained or roast your own sweet peppers with a little olive oil and salt
  • 1/4 c olive oil
  • 2 tsp vinegar

Pulse almonds and garlic in a food processor until coarsely ground. Add peppers, oil, and vinegar; puree smooth or leave slightly chunky.

Refrigerate, covered, until ready to serve.