Tortilla de Patata (Spanish Tortilla) Recipe

Place potatoes in a large bowl cover with cold water and refrigerate for 30 minutes or so. Drain pat dry and season with salt.

Melt butter in a large skillet over medium heat. Saute bell pepper poblano pepper and onion in butter until soft. Remove from pan and set aside. Melt remaining 2 tablespoons butter and bacon fat in pan and fry the potatoes until crisp and medium brown. Transfer to a plate lined with paper towels.

Preheat oven to 225 degrees F (110 degrees C).

Arrange the potatoes in a lightly-buttered non-stick pan preferably a deep slope-sided skillet. Arrange the onions and peppers over the potatoes and then spread cheese over the top. In a mixing bowl beat eggs with water parsley and salt and pepper; pour the mixture over the potatoes. Put the skillet in a larger pan with a half inch of water in it.

Bake in preheated oven until eggs set about 30 to 40 minutes. Remove the tortilla let cool and loosen edges from the pan. Put a serving plate over the skillet and flip the tortilla over onto the plate. Cut into small pie-shape wedges. Refrigerate until ready to serve; reheat if desired.