Saturday, May 2, 2009

Spanish Tortilla


4 medium potatoes peeled and chopped
1 onion chopped
4-5 eggs

Similar to a fritatta it can be adapted by adding veggies and meats as you like.


Cook potatoes and onion in olive oil on med/hi until tender (you can pre-boil taters to save time). In a large bowl whisk eggs. Add potato & onion mixture, stir , add salt (here is where you add shallots, zuchinni or whatever you like). Pour entire mixture back into pan (add oil if needed to recoat the pan) Cook slowly on med/lo heat. When the tortilla is mostly solid with just a small pool of egginess get ready for the flip.

Slide a spatula around the edges of the tortilla to free it from the pan; then place a plate or a large lid over the top of the pan; hold tightly and flip the pan over onto the plate; slide the tortilla into the pan to cook the other side (usually just a few minutes). When the tortilla is done slide it onto a cute plate, garnish and serve either warm or cold (I like room temp).

From Wendy Pearl, Circle of Moms Recipe Swap

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