This recipe is great for a brunch since it can be eaten hot, room temperature or cold.
1 large russet Potato, diced into 1/2 inch pieces1 large Onion, chopped2 1/2 tablespoons Olive oilSalt and Pepper to taste5 Eggs, lightly beaten1 Tortilla, same diameter as your skillet
Saute potato, onion in oil in a large skillet, stirring often, until just tender. Season with salt and pepper and spread evenly in skillet.Pour eggs over potatoes, place tortilla on top. Cover and cook over very low heat until top of tortilla is firm, 15 minutes. Turn a large plate upside down over skillet like a lid. Turn the skillet over to drop tortilla on plate. Slide tortilla back into skillet and brown the other side for a few minutes. Invert back onto plate to serve.
Often called a Spanish Torta, this dish is similar to an open-faced potato and egg omelet. True Spanish tortilla does not include a flour or corn tortilla, so remove this ingredient and step for a more authentic dish.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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