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.)
2 Tablespoons olive oil
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.