Online Round 2 Recipe - Spanish Tortilla
- Level: Easy
- Total: 21 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 11 min
- Yield: 4 servings
- Level: Easy
- Total: 21 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 11 min
- Yield: 4 servings
Ingredients
5 eggs
1/2 cup milk
1 cup potatoes, reserved from Barcelona Potatoes recipe, chopped
Salt and fresh ground black pepper
1 tablespoon canola oil
Topping:
2 plum tomatoes, diced
2 tablespoons chopped fresh basil leaves
1 tablespoon olive oil
Pinch salt and fresh ground black pepper
Directions
- In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
- Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.
