A few facts...
1. I Love Breakfast.
2. I can't cook eggs. I have tried and tried and tried and this is one job I let my husband always do.
I have to admit when I was assigned this recipe I was intimidated. Knowing that I always burn eggs (as evidence above) I was afraid to make this Tortilla Espanola. I do love how it turned out because I love eggs, potatoes, and breakfast in general so what wouldn't be to love about this!
A Tortilla Espanola is essentially a Spanish omelet or frittata. You slice up some potatoes and onions, cook them up, add some eggs and let it cook some more.
I can't wait to make this again! I think even my husband would be impressed I made this!
recipe adapted from this recipe at I was Born to Cook
- 1/4 cup extra virgin olive oil
- 1 1/4 pounds waxy potatoes, thinly sliced
- 1 onion, thinly sliced
- Salt and Pepper to taste
- 8 eggs, beaten
- Fresh parsley, optional
- Heat olive oil in large non-stick pan or cast iron skillet over medium high heat.
- Allow pan to get very hot. Do not let the pan smoke.
- Add potatoes and onion to the pan and season with salt and pepper.
- Reduce heat to medium and cook, stirring occasionally. ( Adjust heat if necessary so potatoes don't brown. )
- Cook until potatoes are tender (about 15 - 20 minutes.)
- Beat eggs with salt and pepper in a seperate bowl. Add potatoes and onions to egg mixture, then pour mixture into skillet. Spread potatoes evenly in pan and cook for about one minute, until egg mixture is set on the bottom.
- Reduce heat to medium-low and cook for 20 minutes, or until set.
- Carefully flip tortilla over and cook another 5 minutes, until set.
- Flip out onto a clean plate and let rest for 5 minutes.
- Add parsley, if desired.
- Serve warm or at room temperature.