Egg Bakes & Quiche Dishes

Spanish Tortilla

¾ cup (175 mL) canola oil
2 pounds (1 kg) potatoes, peeled and sliced into ¼-inch slices
1 medium onion, sliced
2 ½ tsp (12 mL) kosher salt
8 eggs, beaten
Fresh ground pepper to taste

Optional toppings:

1 cup (250 mL) grated cheddar cheese

Instructions:

Heat oil in large oven-proof pan over medium heat. Add potatoes, onion and salt. Stir to coat the potatoes with oil.

When oil starts to bubble, turn heat to medium low and cook, stirring frequently, until potatoes are soft but not browned. This could take 15-20 minutes.

Meanwhile, crack eggs into bowl and whisk to combine well.

When potatoes are finished, remove from oil with slotted spoon to a large bowl. Add eggs and stir gently to combine, trying not to break up the potatoes. Pour oil into glass measuring cup and wipe out the pan.

Place pan back on medium heat and pour 3 Tbsp of oil back into the pan. Add egg and potato mixture and cook, stirring gently to keep potatoes intact. Reduce heat to medium low and ensure the mixture is in an even layer. Preheat broiler.

When eggs are cooked through, about 9-12 minutes, place under the broiler until just cooked, about 3 minutes. If you’re adding cheese on top, add a couple minutes more to melt the cheese.

To serve, place on large trivet and serve out of the pan. Enjoy with fresh crusty bread and a salad.

Servings: 8