I know y’all want the recipe first and more info and tips afterward, so here ya go:
Spanish Tortilla (serves 4)
- 1 large potato, peeled and sliced very thinly
- 1 sweet onion, diced
- 1 bell pepper, color of your choice (I used green)
- 1 clove garlic, minced
- 3 T butter
- 6 eggs
- 1/4 c half and half
- 1/2 c shredded cheese, your choice
- 1/2 c Cooked bacon crumbles
- Salt, pepper
- Chopped green onion for garnish
- Using half of the butter, sauté onion and pepper until softened and onions are clear, about five minutes on medium.
- Add remaining butter, allow to melt, coat pan, and add potatoes so they are separated and evenly dispersed throughout the pan.
- Cook on low until potatoes are translucent, about five to 10 minutes on medium.
- While potatoes are cooking, in a mixing bowl crack eggs, add half-and-half. Add salt and pepper, beat vigorously until well blended.
- Remove pan from heat, pour egg mixture over top of vegetables make sure egg mixture is evenly distributed throughout the pan, covering veggies.
- Top with bacon crumbles and shredded cheese.
- Bake at 350 for between 12 and 18 minutes, until eggs are set and cooked through.
- Allow to cool to room temp, slice, and top with chopped green onion for garnish.
- Serve with avocado and corn salsa, recipe be found here. This makes a great dinner or breakfast or whenever. It’s relatively inexpensive, it’s very tasty, and it is a good use of veggies.
Other good veggies to include are zucchini (saute in butter with onions), or tomatoes (place thin slices on the very top after all of the ingredients are in the pan). Regarding the potatoes, I used a knife and thinly sliced the potatoes into circles, but you can use a mandoline if you have one.
You need to use a pan that is oven-safe. If you don’t have one, you can cook your tortilla on the stove. Instead of turning off the stove in step 5, turn down the heat to low, add egg mixture. Once the eggs have set around the edges, using a spatula, loosen the edges, and wiggle your spatula under the tortilla, and gently flip it over. Cook until both sides of the tortilla are set and cooked throughout.
Spanish Tortillas are not bread-based, in fact, there is zero bread involved. Spanish Tortillas are more like frittatas or a crustless quiche- the only constant ingredients are eggs and potatoes. The rest of the ingredients are up to you. It’s a great way to use veggies and cheese hanging around your fridge.
They are great for any meal. Add a side of fruit for breakfast, or a bright salad with a tangy vinaigrette for lunch or dinner.
If you are a vegetarian, omit the bacon.