Tortilla Espanola
Author: 
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 6 - Yukon Potatoes, peeled and thinly sliced
  • 2 - Sweet Onions, thinly sliced
  • 7 - Large Eggs, whisked
  • Olive Oil
  • Sea Salt
  • Fresh Ground Black Pepper
Instructions
  1. Preheat oven to 350.
  2. In a oven-proof casserole dish, add potatoes and toss with a generous amount of olive oil (these are going to "poach" in the oven). Cover and cook for 20 min.
  3. In a medium sized saute pan, add some olive oil and onions. Cook until translucent and "sweet" (don't caramelize). Remove from stove and add to potatoes, re-cover and cook another 20 minutes. Remove and cool to room temp. Fold in egg mixture and season with salt.
  4. In another medium sized sauté pan, line with parchment paper and heat on high for a couple minutes. Add potato/egg mixture and reduce to medium heat. Cook until firm and set, about 15-20 minutes. Make sure bottom browns but not burns.
  5. Turn oven to high broil and add sauté pan and broil for 5 minutes or until golden spots form on top. Remove from oven and invert onto a platter and remove parchment paper. Cool to room temperature, slice and serve with romesco sauce.
Recipe by Eatentions at https://www.eatentions.com/tortilla-espanola/