Spanish Tortilla is a perfect dish to serve for a Tapas Themed Night.
Oven Baked Tortilla Española – Adapted from Food and Wine Magazine
2 pounds potatoes (Yukon Gold. preferred) – peeled and sliced in 1/4 inch rounds
2 large onions, thinly sliced
6 large eggs
1/4 cup Extra Virgin Olive Oil
Salt & Pepper
Directions
1. Place potatoes in a large saucepan and cover with cold water. Add 1 t. salt and bring to a boil. Reduce heat to a simmer and simmer until potatoes are tender, about 7 minutes. Drain and rinse under cold water to stop the cooking. Lay potatoes out on a kitchen towel or paper towels to dry. Pat dry.
2. Preheat oven to 400 degrees. Heat 2 T of the oil in a 12 inch oven proof skillet and cook the onions over medium heat until brown (10-15 minutes.)Remove from heat.
3. Crack the eggs in a large bowl and beat until pale yellow in color. Gently stir in potatoes, onions, and season generously with salt and pepper.
4. Transfer to a glass or ceramic dish coated with EVVO. Drizzle the remaining 2 teaspoons of EVVO on top of the egg, onion, and potato mixture (this will help make the top part of tortilla a little crunchy).
5. Cook uncovered for 20 minutes, or until eggs are set, and and potatoes are tender. Remove from oven and cool.
6. To remove the tortilla from the dish, run a knife around the edge and invert on to a plate. Cut and serve.
Bon Appétit!
Oven Baked Tortilla Española – Adapted from Food and Wine Magazine
2 pounds potatoes (Yukon Gold. preferred) – peeled and sliced in 1/4 inch rounds
2 large onions, thinly sliced
6 large eggs
1/4 cup Extra Virgin Olive Oil
Salt & Pepper
Directions
1. Place potatoes in a large saucepan and cover with cold water. Add 1 t. salt and bring to a boil. Reduce heat to a simmer and simmer until potatoes are tender, about 7 minutes. Drain and rinse under cold water to stop the cooking. Lay potatoes out on a kitchen towel or paper towels to dry. Pat dry.
2. Preheat oven to 400 degrees. Heat 2 T of the oil in a 12 inch oven proof skillet and cook the onions over medium heat until brown (10-15 minutes.)Remove from heat.
3. Crack the eggs in a large bowl and beat until pale yellow in color. Gently stir in potatoes, onions, and season generously with salt and pepper.
4. Transfer to a glass or ceramic dish coated with EVVO. Drizzle the remaining 2 teaspoons of EVVO on top of the egg, onion, and potato mixture (this will help make the top part of tortilla a little crunchy).
5. Cook uncovered for 20 minutes, or until eggs are set, and and potatoes are tender. Remove from oven and cool.
6. To remove the tortilla from the dish, run a knife around the edge and invert on to a plate. Cut and serve.
Bon Appétit!
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