A Spanish Tortilla is like a frittata with the addition of potatoes. Try using baby red, Yukon gold, fingerlings, purple, German butterball or other heirloom varieties of potatoes for a great variety of flavors. Throw in some fresh summer veggies for color and added nutrition.
Number of Servings
- 1 pound potatoes, peeled
- 1 large onion, diced
- cup olive oil
- 5 eggs
- Freshly ground black pepper
Slice the potatoes as thin as possible and dry with a paper towel.
Ina large sauté pan heat oil over medium heat and saute the onions until translucent and then add the potatoes, turning frequenty for about 3 minutes or until golden brown.
Beat the eggs until foamy and season with salt and pepper.
Pour the eggs over the potatoes, cover, lower the heat and cook for 5 to 7 minutes, or until the bottom is golden brown.
Flip and cook another 5 minutes or until golden brown.
Cut into wedges and serve.