Spanish Tortilla

Time for something savory, my friends. This past semester, I had a professor from Barcelona. One of the last days of class, she made a few traditional dishes for us. One was the tortilla, a delicious combination of eggs, potatoes, and onions. It's like a really potato-intense omelet. Oh so delicious.


Spanish Tortilla

• 5 baking potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 9-10 eggs, well beaten
• salt and pepper
• olive oil

In a very large, very non-stick skillet, heat a few teaspoons of olive oil. Saute the potatoes and onions until they are thoroughly cooked and beginning to brown/golden. Salt and pepper to taste. Keep in mind that you'll be adding alot of eggs, so if your potatoes seem perfectly salted, the eggs will dilute that.

Pour the eggs into the pan and make sure it's all mixed together, with everything evenly distributed. You'll want to cook on a medium low heat so that the eggs are cooked mostly through without burning the bottom. Once the eggs seem set, you'll need to get a large plate and use this to flip the tortilla over. Cook a bit longer until the eggs are to your liking.

The Barcelonans frequently eat this as a tapas, and as such, cut it into a bunch of small squares. Hubby and I cut it up like a pizza, because we're uncultured Americans. Haha. This made a great Christmas Eve day meal.