Oven-baked Spanish Tortilla

Can be served hot or cold for any meal. Traditionally served in small cubes as Tapas with beer.

Oven-baked Spanish Tortilla – Tortilla Español al Horno
modified from: http://spanish-food.suite101.com/article.cfm/traditional_spanish_omelette

Ingredients:

• Olive oil
• 1 clove of garlic, minced
• 1/2 lb onion (about 2 medium onions), chopped
• 2 1/2 lbs potato (about 8 medium potatoes), peeled & thinly sliced
• 10 eggs
• 1/3 cup milk
• 4 tsp salt
• 1 1/3 tsp pepper

Directions:

1. Preheat oven to 375F.


2. Boil potatoes until not quite soft (about 7 min) and drain.


3. Heat olive oil in frying pan and fry onion until tender. Add garlic and saute a few more minutes.


4. Let potatoes, onion, and garlic cool slightly.


5. In a bowl, beat the eggs, milk, salt, and pepper together. Add the cooled onion/garlic mixture and stir.


6. Mix egg mixture into the potatoes.


7. Grease a 9 x 11-inch dish fairly liberally with oil.


8. Pour the mixture into the prepared baking-dish and flatten the top surface of the mix – no peaks wanted!


9. Bake in the center of the oven for about 40 minutes until its golden brown - make sure its set in the center using a sharp knife to test it. When ready remove from the oven and leave it cool to cool and set a little more. (about 5 minutes)


10. Loosen the edges with a knife and serve.