Online Round 2 Recipe – Spanish Tortilla2017-04-24
- Yield : 4 servings
- Prep Time : 5m
- Cook Time : 11m
- Ready In : 21m
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- 5 eggs
- 1/2 cup milk
- 1 cup potatoes, reserved from Barcelona Potatoes recipe, chopped
- Salt and fresh ground black pepper
- 1 tablespoon canola oil
- 2 plum tomatoes, diced
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon olive oil
- Pinch salt and fresh ground black pepper
In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
Preheat the oven to 350 degrees F.
In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.