Spanish Tortilla (Potato Omelette)
Most recipes that I have seen for Tortillas call for cooking the omelette on top of the stove. I find that it turns out better if you bake it in a cake pan or a cast iron pan in the oven.
(This recipe makes two Tortillas)
At least 4 large baking potatoes or 5 or 6 smaller ones
1 small onion
Heat oven to 350°
Peel and cut potatoes into 1/8 to 1/4 inch slices. Heat one or two frying pans and saute the potato slices in olive slowly, until almost tender. Add salt and pepper.
Cut onion in half and slice thinly. Add onion to the potato mixture and continue to saute until the onions and the potatoes are tender. I like the onions and potatoes to start to turn a bit golden.
Add a couple of teaspoons of olive oil or butter to two cake pans. Place in oven to heat.
Beat up eggs and season with salt and pepper. Gently toss the potato mixture into eggs. Pour mixture into the two heated cake pans.
Bake for approximately 15 minutes or until eggs are set and the omelette is golden and puffy.
For breakfast cut into wedges and serve Can be served with a salsa as well.
As an appetizer, cut into small squares and serve with a nice Spanish Red Rioja.