📖 Instructions

1. Begin by peeling and thinly slicing the potatoes. Thin slices are KEY for even cooking. Nobody wants crunchy potatoes in their tortilla!
2. Peel and finely chop the onion. I always tear up a little doing this, doesn't everyone?
3. In a large skillet, heat olive oil over medium heat. Add the sliced potatoes and chopped onion. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and the onions are translucent – about 15-20 minutes. We're not going for crispy here, just soft and sweet.
4. While the potatoes and onions are cooking, prepare the piquillo pepper and cream cheese filling. In a mixing bowl, combine the softened cream cheese with finely diced piquillo peppers. Mix well until evenly distributed. Set aside.
5. Once the potatoes and onions are cooked, remove them from the skillet and drain off any excess oil. This step is important to prevent a greasy tortilla.
6. In a large mixing bowl, whisk the eggs until light and frothy. Season with salt and pepper. This creates the base of our tortilla, so make sure it's well seasoned!
7. Add the cooked potatoes and onions to the whisked eggs. Mix gently to combine, ensuring the potatoes and onions are evenly coated with the egg mixture. This is where the magic happens!
8. Return the skillet to medium heat and add a little more olive oil. Pour the potato and egg mixture into the skillet. Cook for about 5-7 minutes, or until the bottom of the tortilla is set and lightly golden. The edges should start to look firm.
9. Now for the tricky part: flipping the tortilla! Place a large plate over the skillet and carefully invert the tortilla onto the plate. Add a bit more olive oil to the skillet, then slide the tortilla back into the skillet, uncooked side down.
10. Cook for another 5-7 minutes, or until the second side is set and lightly golden. Press gently on the top to ensure even cooking and a nice, compact shape. You want it to be cooked through, but still moist!
11. Carefully slide the cooked Tortilla Española onto a cutting board. Let it cool slightly before slicing into wedges.
12. Using a sharp knife, slice the tortilla in half, then carefully spread the piquillo pepper and cream cheese filling evenly over one half. Gently fold the other half over the filling, creating a stuffed tortilla.
13. Serve the Piquillo Pepper and Cream Cheese Stuffed Tortilla Española warm or at room temperature. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil, if desired. Enjoy!