Spanish Tortilla, Take Two

Spanish tortilla is one of my favorite dishes. I like my old recipe, but it’s always been a little inconsistent. I watched the ATK crew make it on PBS and thought I could try their approach.

I gave it a test run tonight, and even though I didn’t have all the precise ingredients (I had red potatoes and red onions in the house), this turned out so well. Totally making it for a brunch party next weekend. Use good olive oil; you can really taste the flavor.

1.5 pounds potatoes, preferably Yukon gold

1 yellow onion, halved and sliced

6 tbsp olive oil, plus 1 tsp

8 eggs

salt and pepper

Peel your potatoes, quarter them and slice them. In a bowl, combine potatoes, onion and 4 tbsp oil. Season with about 1/2 tbsp salt and pepper.

Heat 2 tbsp oil in pan on medium high heat. When really hot, reduce to medium low. Add potato/onion mixture and cook about 28 minutes, stirring every five or so minutes with a spatula. Make sure the potato is cooked through.

Beat eggs lightly in a big bowl. Combine hot potato mixture with eggs. Heat up pan again and add tsp oil to pan.

Add egg/potato mixture back to pan. Cook about two minutes, covered, shaking. With a spatula, loosen omelet from pan.

Slide omelet onto a big plate. Cover with another big plate and flip. Slide back into pan and cook another 2-3 minutes.

Remove from pan. Allow to sit for 15 minutes. Slice and serve.

WW Points: 8 per slice (8 servings).


1 Comment

Filed under appetizers, breakfast, vegetarian

One response to “Spanish Tortilla, Take Two

  1. Pingback: Kitchen Resolutions 2011: The Roundup | Missy's Recipes

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