by kirra » Wed Sep 30, 2009 10:42 pm
Spanish Tortilla
Though eggs are an everyday item, it’s easy to make them into something extraordinary. With some Spanish inspiration, eggs, vegetables and herbs become a simple and savory Spanish tortilla.
Ingredients:
8 extra-large eggs
1 large russet potato, thinly sliced
1 medium onion, diced
4 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano, chopped
Salt and pepper, to taste
Preparation:
In a large skillet, sauté the potatoes and onions over medium heat until tender, then remove from heat.
Crack the eggs into a large mixing bowl and whip with an electric mixer until frothy. Add the potatoes and onions to the egg mixture, then season with oregano, salt and pepper.
Pour the egg mixture into the skillet and return to medium heat. Let the egg mixture cook for approximately two minutes to set the bottom of the tortilla, then reduce heat to low, cover and let cook for 15 to 20 minutes, or until the eggs are cooked through.
Remove the skillet from heat and flip the tortilla out onto a serving plate. Let stand for 5 minutes to cool, then serve.
[b][size=150]Spanish Tortilla[/size][/b]
Though eggs are an everyday item, it’s easy to make them into something extraordinary. With some Spanish inspiration, eggs, vegetables and herbs become a simple and savory Spanish tortilla.
[b]Ingredients:[/b]
8 extra-large eggs
1 large russet potato, thinly sliced
1 medium onion, diced
4 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano, chopped
Salt and pepper, to taste
[b]Preparation:[/b]
In a large skillet, sauté the potatoes and onions over medium heat until tender, then remove from heat.
Crack the eggs into a large mixing bowl and whip with an electric mixer until frothy. Add the potatoes and onions to the egg mixture, then season with oregano, salt and pepper.
Pour the egg mixture into the skillet and return to medium heat. Let the egg mixture cook for approximately two minutes to set the bottom of the tortilla, then reduce heat to low, cover and let cook for 15 to 20 minutes, or until the eggs are cooked through.
Remove the skillet from heat and flip the tortilla out onto a serving plate. Let stand for 5 minutes to cool, then serve.