Spanish Tortilla
Print recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Main Dish |
| Misc | Child Friendly, Serve Cold, Serve Hot |
Ingredients
- 1.5lb yukon gold potatoes (peeled and sliced into 1/8)
- 1 Large onion (cut in half and sliced thiin)
- 1/3 cup olive oil
- 6 Large eggs (beaten)
Directions
| Step 1 | |
 Preheat oven to 375F Butter a 9" spring form pan and put a circle of parchment into the bottom Line a sheet tray with paper towels to dry potato slices | |
| Step 2 | |
 Put olive oil into a 12" non-stick skillet and heat to medium Layer potatoes and onions in skillet, and turn gently every few minutes for 20 minutes Season with salt and pepper Potatoes will be soft, but should hold their shape | |
| Step 3 | |
 Beat eggs Move potato and onions mixture into spring form pan. Add eggs The pan may leak, so either wrap it around the bottom with foil, or put it on another pan Bake for 15 minutes, until a knife comes out clean | |
| Step 4 | |
 Let tortilla sit a few minutes, then run a knife around the edge to loosen it Open the pan and the tortilla should slide easily onto a plate or platter | |