Sunday, March 7, 2010

Baked Spanish Tortilla

Since we still don't have a good non-stick skillet, I decided to try a Spanish Tortilla in the oven.  It looked better than the last one I made, but I prefer the taste of the skillet tortilla.  I used the same ingredients as the skillet tortilla.  The oven version is less labor intensive, but does take longer to make (due to the baking time.)

5 eggs
1/2 onion
2 Tablespoons olive oil
sea salt
5 medium potatoes

Slice the potatoes, salt and boil in a saucepan until they are soft.

Dice the onions, heat a skillet with olive oil and saute the onions.

Drain the potatoes and stir the onions into the potatoes.

Line an 8 inch pan with foil and oil well to prevent sticking.  (Even with the oil I still had a bit stick.)  Add the potato mixture and us the spatula to press the mixture down so it is flat.

Whisk the eggs, salt and mint in a separate bowl and pour over the potatoes.

Bake at 350 degrees for 35-40 minutes until the top is browned and the eggs have set.  Remove from the oven, cool, remove from the pan and serve.

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