This delicious vegetarian dish is similar to the Spanish Omelet but a little bit different too. This one is thicker and denser and amazingly satisfying. Made with potatoes, onions, and eggs and baked.
- 4 medium thin skinned potatoes (red, yellow, or white)
- 2/3 cup chopped onion
- 1 Tablespoon olive oil
- 8 eggs
- 2 Tablepsoons half and half, (or whole milk)
- 1 teaspoon salt
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Start by preheating the oven to 350°.
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Next, sauté the onion in the olive oil until its lightly softened and starting to become translucent.
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Remove the onion and set it aside.A traditional tortilla de patatas uses very thinly sliced potatoes. I cut mine just a little thicker and pre-cooked them.
Place them in the same pan as the onions in a single layer and cook on low until each side is lightly golden and the potatoes are starting to soften.
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Lay the potatoes in several layers in an oven-proof casserole dish.
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Top the potatoes with the onions.
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Now mix up the eggs. Whisk them together with the half and half and the salt and pepper.
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Pour the egg mixture over the potatoes.
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Place in the pre-heated oven for about 20 minutes, or until the eggs are golden on top and a knife inserted in the center comes out clean.
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Serve hot, garnished with scallion ribbons (or just some chopped green onion). Add a salad and you have a complete meal!