Tuesday, August 17, 2010

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

  • 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

  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.

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