Recipe for cooking tortilla espanola

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Tortilla Espanola

2 Tbsp. extra virgin olive oil
6 med. potatoes, peeled and thinly sliced
1 lrg. onion, chopped finely
1/2 tsp. salt
1/2 tsp. pepper
6 lrg. eggs
1/2 tsp. salt
2 Tbsp. extra virgin olive oil

Heat 2 Tbsp. extra virgin olive oil in cast iron skillet. Add next 4 ingredients. Cook, stirring constantly, over med. heat 4 to 5 min.; cover and cook 5 min. or until potatoes are soft, but not browned.

Mix together eggs and 1/2 tsp. salt in a lrg. bowl; beat until frothy. stir in potato mixture.

Heat clean cast iron skillet until hot enough to sizzle a drop of water. Add 2 Tbsp. extra virgin olive oil; rotate pan to coat bottom and sides. Pour egg mixture into skillet. Cook 5 min. over med.-low heat.

Bake at 375 degrees F for 10 min. or until set. Loosen with a spatula; invert onto servings plate. Cut into wedges to serve.