Slow Cooker Spanish Tortilla with Roasted Red Peppers
Ingredients
- 2 pounds russet potatoes , peeled, quartered lengthwise, and sliced 1/8 inch thick
- 2 onions , chopped fine
- 1 red bell pepper , stemmed, seeded, and cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves , minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1/4 teaspoon red pepper flakes
- 1 cup frozen peas
- 12 large eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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