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Tortilla
Espanola
4 servings
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
2 tablespoons extra virgin olive oil
2 cups peeled and thinly sliced potatoes (2 medium potatoes)
1 cup thinly sliced onion (1 small onion)
Salt and pepper to taste
3 eggs
3 tablespoons milk
cayenne pepper, as needed
Heat oven to 425 degrees. Heat 1 tablespoon of olive oil in a
10-inch nonstick skillet. Add half the potatoes in one layer
and spread half the onions on top. Season with salt and
pepper; repeat with remaining potatoes and onions. Cook over
medium heat, turning occasionally with a spatula, until
potatoes are tender and slightly browned, about 10 minutes.
Whisk eggs and milk together in a mixing bowl with 1/2
teaspoon salt, 1/4 teaspoon pepper and a pinch of cayenne. Add
potatoes and stir to mix. Heat 1 tablespoon olive oil in the
same skillet the potatoes were cooked in. Add the egg and
potato mixture and cook over medium heat without stirring for
1 minute. Place the skillet in the oven and cook until
tortilla is set, about 10 minutes. Turn the tortilla out onto
a serving plate and cut in quarters. Serve warm or room
temperature.
*Recipe adapted from Chef Walter Cotta of Alegria Latina
Cocina Restaurant in Long Beach, CA.
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