Tortilla espanola
Tortilla Espanola
2 tablespoons olive oil
6 medium potatoes, peeled and thinly sliced
1 large onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6 large eggs
1/2 teaspoon salt
2 tablespoons olive oil
Heat 2 tablespoons olive oil in cast iron skillet.
Add next 4
ingredients.
Cook, stirring constantly, over medium heat 4 to 5
minutes; cover and cook 5 minutes or until potatoes are soft, but
not browned.
Combine eggs and 1/2 teaspoon salt in a large bowl; beat until
frothy.
stir in potato mixture.
Heat clean cast iron skillet until hot enough to sizzle a drop
of water.
Add 2 tablespoons olive oil; rotate pan to coat bottom
and sides.
Pour egg mixture into skillet.
Cook 5 minutes over
medium-low heat.
Bake at 375 degrees F for 10 minutes or until set.
Loosen with a
spatula; invert onto serving plate.
Cut into wedges to serve.
