When I first heard its name, I expected some sort of wrap, akin to Mexican tortillas. Alas, the Spanish tortilla is a sort of amazing potato and onion omlette in a cake shape! Turns out, the potatoes that are prepared for this dish are so delicious that my daughter ate two of them without the addition of anything else.
Ingredients
2 lb potatoes
8 eggs
2 onions
olive oil
salt
Preparation
Wash the potatoes and slice them into 2-mm-thick slices. Preheat the oven to 425F.
Toss the potato slices with oil and salt and spread out onto a silicone cooking mat in a baking sheet. Bake for 15-20 minutes, until potatoes are lightly browned. Cool.
Peel and slice the onions. Sautee until caramelized.
Beat the eggs and mix into them the potato slices and the onions. Rest for an hour.
Preheat an 11-inch skillet on medium-low heat and pour the mixture into this. Cook for 8 minutes, and flip with the help of a plate. Some eggs might leak out while you are flipping the dish!
Cook the other side for another 5-6 minutes. Slide out onto a plate to serve!
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