Spanish Tortilla
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
38
Spice
37
Sweetness
42
Sourness
33
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Russet Potato (grated)1 small
Yellow Onion (diced)4
Eggs1 cup
Manchego Cheese (grated)1
SaltDirections:
1
Preheat oven to 375 degrees F
2
Heat the olive oil in a nonstick omelet pan over medium-high heat
3
Add the potatoes and onions and saute until tender, about 3 minutes
4
Gently stir in the ham and peppers and cook for an additional 2 minutes
5
In a large bowl add the eggs and whisk until well blended
6
Stir in the grated cheese and mix to combine
7
Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently with a heat-proof spatula
8
Reduce the heat to low and cook until the egg begins to thicken, about 2 minutes
9
Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes
10
Remove from the oven and garnish with fresh parsley
11
Transfer to a serving platter, cut into wedges and serve warm or at room temperature