Spanish Tortilla

My good friend Martha is an excellent cook. She has traveled the world and always has a unique dish or healthy way to prepare common ingredients. One of my favorites is her Spanish tortilla. This is generally served as an appetizer – but my teenagers love it for breakfast. I start with some small yukon gold potatoes.

Sliced Yukon Golds

Sliced Yukon Golds

Slice them evenly and thinly – about 1/4 inch thick. Add a healthy amount of olive oil to a non-stick pan and heat until it sizzles when a potato is added – don’t let the oil get too hot and smoke. If you choose, you can also add chopped onion. Cook the potatoes on medium heat until they can be pierced with a fork. Strain the excess oil into a ramekin – I use it within a few days for other potato dishes. Season with salt and pepper and dried herbs of your choosing. This morning I used some of those Herbes de Provence I brought back from France a few weeks ago. Make sure to use enough salt or the dish can be bland.

Cooked Potatoes

Cooked Potatoes

Now, mix about five eggs with a splash of milk, more salt and pepper and herbs. Pour the egg mixture evenly over the cooked potatoes.

Eggs

Eggs

Cover and cook gently until the bottom and the top of the tortilla is quite set.  Slide the tortilla onto a plate – place the pan upside down over the plate and flip the tortilla over – cook an additional ten minutes.

I slice it up and serve with their favorite hot sauce!

Spanish Tortilla

Spanish Tortilla

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