May 8, 2014

tortilla española (más o menos)

Finals are done!  (Almost all of) the grading is done too.   A major painting project is complete, we're getting new carpet (yes, the green is finally gone!), and the exterior of our house is changing colors.  So much is currently in the works... more to come about that soon!  In the meantime...

If you're looking for a traditional tortilla española, this is definitely not it.  This is a very simplified version of the fancy Spanish dish.  The real deal is amazing.  This is pretty darn delicious.  This is a single pan, quick, and foolproof imitation.  We make it fairly regularly for breakfast, brunch, lunch or dinner.  Enjoy it warm or cold.  It's scrumptious either way.

Tortilla Española
Serves 4 as a main or 8 as an appetizer

  • 1 large yellow onion
  • 2 potatoes
  • 2 tbsp olive oil
  • 6 eggs, beaten
Preheat the oven to 350 degrees.  Peel the onion and potatoes and slice them thinly (I used my food processor to do this really quickly).  Toss the onions and potatoes together to separate them.  Add the olive oil and beaten eggs.  Mix everything together well.  Pour mixture into a pie pan or 8x8 square glass pan.  Season lightly with salt and pepper.  Bake for about 40 minutes until lightly browned.  Serve warm or cold.

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