My husband is Spanish and I like to make him this dish when we have a lot of eggs;
Spanish Tortilla
You will need: A cast Iron or ovenproof skillet or Le Cruset Skillet about 11 - 14 inches across
- 14 to 16 large eggs
- 8 large cloved of garlic, crushed or minced
- 1/2 yellow onion or shallot, chopped
- Olive Oil
- 7 or 8 medium-large russet potates, sliced into thin rounds (Like you see in Au Gratin dishes)
- Salt & pepper to taste.
Gently cook the potatoes in olive oil (lots) in the skillet until almost completely cooked. Add onions & garlic, cook until the onions are transparent. Scramble the eggs, season with salt & pepper and and pour into the skillet. Cook on medium until only the top & center is a bit runny. If you are brave, try to flip the whole tortilla in the skillet and finish cooking it on the stovetop. If you are like me, pop it into 350 degree oven until cooked through. For variations you can add chopped spinach, tomatoes, mushrooms, sausage, etc.
Spanish Tortilla
You will need: A cast Iron or ovenproof skillet or Le Cruset Skillet about 11 - 14 inches across
- 14 to 16 large eggs
- 8 large cloved of garlic, crushed or minced
- 1/2 yellow onion or shallot, chopped
- Olive Oil
- 7 or 8 medium-large russet potates, sliced into thin rounds (Like you see in Au Gratin dishes)
- Salt & pepper to taste.
Gently cook the potatoes in olive oil (lots) in the skillet until almost completely cooked. Add onions & garlic, cook until the onions are transparent. Scramble the eggs, season with salt & pepper and and pour into the skillet. Cook on medium until only the top & center is a bit runny. If you are brave, try to flip the whole tortilla in the skillet and finish cooking it on the stovetop. If you are like me, pop it into 350 degree oven until cooked through. For variations you can add chopped spinach, tomatoes, mushrooms, sausage, etc.
