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Tortilla Espanola
Prep Time
20
mins
Cook Time
1
hr
Total Time
1
hr
20
mins
A straightforward way to use lots of eggs, potatoes and onions
Course:
Main Course
Cuisine:
Spanish
Servings
:
8
Slices
Author
:
Tony Bailey
Ingredients
2
Pounds
Potatoes
2
White Onions
8
Eggs
3
Cups
Olive Oil
Instructions
In a very large saucepan, or Dutch Oven, over medium heat, pour in the olive oil
Place a cast iron pan in your oven and preheat to 375 degrees
Peel and chop the potatoes into pieces, 1/2" dice.
Chop the onions and mix them with the potatoes and some salt and pepper
Cook the potatoes and onions in the oil for about 30 minutes until they are softened, but not fall-apart crumbly
Carefully remove the cast iron pan from the oven
Even more carefully, transfer the potatoes and onions to the pan with a slotted spoon. (To about 3/4ths full)
Place the pan over low heat and slowly pour in the eggs. Don't fill too high, the eggs will rise slightly
Gently stir the mixture as the eggs cook so that all of the potatoes are coated well.
When the eggs have just started to set (about 3-5 minutes), transfer the pan back to the oven
Bake for 20 minutes. Insert a knife in the center and see if it's done. Give it a few more minutes if it isn't.
You can give it a few well supervised minutes under the broiler to brown and crisp off the top
Let it rest for at least 10 minutes before serving, or (if you can wait), serve it chilled the next day.