Spanish Tortilla
From tracydiziere 13 years ago
- 45 mins. to make
- Serves 4
I was searching the site for a new recipe for this dish and was shocked not to see any entries! So here is my stand-by from How to Cook Everything by Mark Bittman. Any adaptation recommendations welcomed!
Ingredients
- 1/3 c. EVOO shopping list
- 1 lb. red or white potatoes, peelled & cut into 1/8" slices shopping list
- S & P (fresh ground) shopping list
- 1 lg. onion (I sometimes omit this) shopping list
- 1 red bell pepper, sliced thin (I sometimes use prepared roasted red pepper instead) shopping list
- 1 tsp. minced garlic (optional, can sub garlic powder) shopping list
- 6 eggs shopping list
- 1/2 c. minced fresh parsley shopping list
How to make it
- Place 1/2 the EVOO in a large ovenproof skillet (non-stick, pref) & turn heat to med. Add potato slices & season with S&P. Cook, turning occassionally until soft, approx. 20 mins. Remove with slotted spoon.
- Add remaining EVOO to pan, then onion & red pepper. Cook, stirring, until soft, approx. 10 mins. Add garlic & cook 2 additional mins. Preheat oven to 375.
- Return potatoes to skillet & reduce heat to med-low. Cook for 5 mins, turning w/ spatula. Beat eggs w/ parsely.
- Turn heat to low. Pour eggs over potatoes. Shake the pan to distribute evenly and cook undistrurbed 5 more mins. Transfer to the oven and bake until set, approx. 10 mins. Remove and cool to room temp before cutting into wedges and serving individual portions.
People Who Like This Dish 3
- falafel_fanatic Bardstown, KY
- lizzconn Naas Co Kildare, IE
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