Spanish Tortilla – Potato and Onion Frittata
This is a recipe I learned from a friend of mine’s Spanish husband. He made it for us when I was visiting them in England. I’ve simplified the Spanish way of using 2 pans to just one and after you cook the vegis you can just pop it all in the oven.
The fabulous thing is this dish is great for any meal, breakfast, brunch, lunch or dinner.
You will need a oven proof skillet, I use cast iron.
2-3 Yukon gold or red potatoes diced into 1/4 inch dice
1/2 – 1 yellow onion diced same size as potatoes
1 Tbs. coconut oil or olive oil
8-12 eggs depending on size of your pan and how many people you are serving
salt and pepper to taste
Optional: additional vegetables, peppers, greens, broccoli, zucchini
Preheat oven to 350 degrees
Heat pan on stove on medium heat add oil, potatoes and onion. Fry potatoes and onions till potatoes are just tender about 15 min. Be careful not to burn the potatoes.
Beat eggs in separate bowl add salt and pepper to taste.
If adding additional vegis add when potatoes are almost done and just saute to coat.
Take pan off heat, add beaten eggs. The eggs should just cover the vegis with plenty of room to rise.
Then just pop it in the oven, bake 20 – 30 minutes till set in middle.