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.

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