We eat this for supper once a week.
Healthy, easy and cheap.
My food trinity.
Potato Tortilla My Way
*adapted from Mark Bittman's How to Cook Everything Vegetarian
3/4 cups of olive oil
6ish new potatoes, sliced
1 onion, sliced
6 eggs
salt and pepper
1. Preheat oven to 400.
2. Heat olive oil over medium heat in a oven friendly skillet.
3. Cook potatoes and onions until tender, about 15 minutes. Keep heat low enough so the onions cook but do not brown.
4. Add plenty of salt and pepper as the potatoes and onions cook.
5. Drain potatoes and onions, reserving oil for future use.
6. Beat eggs in a large bowl.
7. Stir in potatoes and onions.
8. Add egg mixture back to the skillet and cook on the stove over medium heat for 8 minutes, or until the eggs are no longer jiggly on the bottom.
9. Cook in the oven for 12 minutes, or until the top is lightly browned.
*I keep the drained olive oil in the fridge and use it in my homemade pizza crust.
5 comments:
FINALLY!! Ingredients my family will actually eat! (I think.)
This is almost exactly how I was taught to make tortilla espanola when I lived in Spain - but no pepper! I ate it there with shredded carrots tossed in olive oil on top. My favorite way to eat the leftovers is as a sandwich on crusty bread - cold. mmmmmm
Our version of the same recipe but using sweet potatoes and adding spinach (I think this recipe used arugula or something else.) The recipe is after her blog ramblings :)It is SO good!
http://everydaypaleo.com/2011/01/28/its-too-hard-part-2-and-a-spanish-tortilla-recipe/
Alisha, I think yall will like this. It's pretty basic.
Amanda, we ate this in Spain too! It's pretty traditional. And, I think it is even better cold the next day.
Mandi, I've tried different things but I always go back to the new potatoes and onion. Sweet potatoes and spinach sounds really good though and much more packed with nutrients.
Mmm...I have to try this! I ate tons of these when I was studying abroad in Spain, but I've never tried to make one before!
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