Potato and Onion Tortilla(Tortilla a La Espanola)

“I saw a lot of recipes for this, but all of them cooked this on the stove, which means over cooking the eggs or having it fall apart when you try and flip it. This recipe uses the oven. You need to use a 10 inch nonstick oven-proof skillet for this recipe. No skillets with plastic handles. This is from a newspaper, I think the LA times.”
READY IN:
45mins
SERVES:
4
YIELD:
1 Tortilla
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees. Cover baking sheet with foil. Peel and slice potatoes, toss with 2 tablespoons oil and season generously with salt and pepper. Spread on baking sheet and bake in oven for 10-15 minutes. Remove from oven and reduce oven temperature to 350 degrees.
  2. In 10 inch skillet, add 1 tablespoon oil and onion slices. Saute over medium heat until soft and starting to brown, about 10 minutes. Season with salt and pepper.
  3. Lightly beat eggs in a large bowl, season with salt and pepper. Add cooked onions and potatoes. Stir to coat everything evenly.
  4. Heat the the remaining 1/2 tablespoon oil in skillet on med-high heat. Add egg/onion/potato mixture, shake pain to prevent sticking and to spread out mixture in pan. Reduce temperature to meduim heat and cook until eggs start to set on bottom, about 3-5 minutes.
  5. Take skillet and put in 350 degree oven, and cook until top is brown, about 10 mintues. Or use broiler instead and cook until top is brown about 2 minutes. Remember skillet handle will be hot, so use dish towel or oven mitt.
  6. The tortilla should slide out of pan onto a plate easily.

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