Name: Online Round 2 Recipe - Spanish Tortilla
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H21M0.000S
Yield: 4 servings
Cuisine: european
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; 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.

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Online Round 2 Recipe - Spanish Tortilla

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