Tortilla Espanola

  • Thursday, March 21, 2013

Tortilla Espanola TRIDENT

Tortilla Espanola Ingredients and Preparation Ingredients Measures Olive oil 1 tablespoon Baby red potatoes, thinly sliced 6 Small white onion, thinly sliced 1 Salt ¼ + ¼ teaspoon Freshly ground pepper to taste Large eggs 6 Dried oregano 1 teaspoon Dried thyme 1 teaspoon Dried red pepper flakes ¼ teaspoon Cooking spray Directions Heat oil in a 12-inch pan over medium heat. Layer potatoes and onion in pan, season with ¼ teaspoon salt and pepper, and cover. Cook, stirring every couple of minutes, until potatoes are cooked, about 15-20 minutes. Remove from heat and cool 5 minutes. In a large bowl, whisk together eggs, oregano, thyme, pepper flakes, ¼ teaspoon salt, and pepper. Add potato mixture to eggs. Wipe pan clean, coat generously with cooking spray, and warm over medium-low heat. Pour egg and potato mixture into pan, cover, and cook until eggs are set, about 10 minutes. Slice into wedges and serve.

Latest Videos
Upcoming Events

The Journal Scene

© 2015 The Journal Scene an Evening Post Industries company. All Rights Reserved.

Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Parental Consent Form.