Tortilla Espanola

I had this all the time when I studied abroad in Spain and loved it so much that I had to figure out how to make it at home. It is so easy and I often have all the ingredients on hand. It is basically a frittata but heavy on the potatoes. You can add any herbs and veggies that you like to this to suit your tastes. Great for breakfast, lunch or dinner! ps(Brad eats his with ketchup!)

Tortilla Espanola

Ingredients:

1/3 c Spanish Olive Oil
1 lb Russet Potatoes-peeled, quartered and cut into 1/4 inch slices
1 medium yellow onion thinly sliced
1 tablespoon chopped fresh rosemary
6 cage-free eggs
1 1/2 tsp kosher salt
1/4 tsp fresh ground pepper

Set oven to 350.

Heat olive oil over medium heat in a large skillet. Add potatoes and cook for about 10 minutes. Add onion and cook until soft for 5 minutes. Pour off all but about 1 tablespoon of the oil. Season with 1 tsp of salt and the pepper.

While the potatoes are cooking whisk together the remaining salt, rosemary and eggs in bowl. Pour over the potato mixture and reduce heat to low. Cook for 1 minute without stirring. Stir once and then cook for about 3-4 minutes until the eggs begin to set. Transfer to the oven and cook for about 10 minutes. Loosen the tortilla with a knife and invert onto a plate. Slice into wedges.

*If you are a dare-devil you can try to cook it all on the stove top like they do in Spain. You'd have to flip it onto a plate and then flip the other side onto a oiled skillet. I tried this once. . .it ended badly. . .very badly. I cried and never tried doing it again but hey- maybe you are smoother than me!