Spanish Tortilla

Eggs are little powerhouse packages. They are so very good for you, and they’re easy to prepare. I especially like making a Spanish Tortillas because it’s the perfect meal for breakfast, lunch, dinner or a snack. And it’s easy to make. The list of ingredients is super short and prep time is minimum. Give it a try. I think this may become your weekly go to. You can always jazz it up by adding some peas or asparagus but even plain it’s so good. BTW- if you want additional heat add a little smoked paprika. This will make 4 to 6 servings depending on how generous your slices are.

Ingredients:

3 - 4 medium potatoes

1 onion

½ cup of olive oil

6 large eggs

Salt + Pepper

Directions:

1.     Crack eggs in a bowl and add a generous pinch of salt then beat the eggs.

2.     Peel and slice the potatoes thinly. Do the same with the onion.

3.     Put the oil in a pan and add the onions and the potatoes.

4.     Cook slowly until the onions have caramelized and the potatoes are tender but not falling apart.

5.     Once cooked, drain off the excess oil.

6.      Beat the eggs one more time and then add the potatoes and onion mixture into the eggs.

7.     Heat an oven-proof skillet. I like to use a 10” cast iron pan. Pour oil left over from cooking the potatoes and onion into the pan. Just enough to coat the pan. Pour the egg, potato, and onion mixture into the pan.

8.     Cook until the eggs are almost firm. At this point you could flip your tortilla, but I prefer to put the pan under the broiler until the eggs are set and the top of the tortilla is nicely browned.

9.     Be sure to keep your eye on it so you don’t overcook and burn your tortilla.

10. Enjoy!