Potato & Sweet Onion Tortilla
This is a flavor packed comfort dish. It’s great for breakfast, lunch or dinner and travels well for a picnic. Serve it warm, room temperature or hot for a satisfying meal. Serves 6 to 8
Ingredients
- 5 large Yukon gold potatoes, peeled & cut in half
- ¼ cup extra virgin olive oil
- 2 medium yellow onions, diced
- 5 medium garlic cloves, coarsely chopped
- salt
- ½ teaspoon sweet Pimenton de la Vera
- 8 eggs, well beaten
- ½ cup thinly sliced green onions
- Romesco Sauce (Recipe link below)
Directions
1. Lightly grease a 12-inch x 3-inch round ceramic baking dish with olive oil. A square baking dish with similar volume may be substituted. Reserve.
2. Parboil the potatoes in salted water until they are almost tender but still holding their shape. Drain and cool them until they are comfortable to handle. Cut them in large 2-inch pieces. Reserve.
3. Preheat the oven to 375 degrees F.
4. Heat a large 12” sauté pan over medium high heat and add the olive oil, then add the onions, garlic and potatoes. Cook until the potatoes are tender and the garlic and onions are soft. Reduce the heat if the vegetables begin to brown, season them to taste with salt.
5. Transfer the vegetables to the prepared baking dish and spread them evenly in the bottom. Sprinkle the Pimenton over the top.
6. Pour the eggs over the vegetables and mix gently to incorporate the eggs into the potatoes evenly. Place the tortilla in the preheated oven and bake for 25 to 30 minutes until the eggs are set and the top is slightly golden. Sprinkle the sliced green onions over the top. Serve warm with the Romesco Sauce.