Spanish Tortilla

The Spanish tortilla is a stand-by on Whisper. We almost always have potatoes, onions and eggs and it never fails to please and fill hungry stomachs.

5-6 small to medium potatoes, peeled and diced
2 onions, diced
1/2 cup olive oil
6 eggs
salt
pepper
(add ham, prosciutto, bacon, etc. if desired)

The trick with this recipe is a lot of olive oil. Don’t skimp! In a 9” heavy skillet, sauté the potatoes and onions in the olive oil, making sure it doesn’t stick to the bottom. Add salt and pepper to taste. Beat the eggs in a bowl with a little water. When the potatoes are cooked through, pour the eggs into the pan and cover. Make sure the eggs are evenly distributed and reach the bottom of the pan. Cover and cook at very low heat for 20 minutes or so. Let rest for at least 5 minutes before serving. The Spanish tortilla is also great the next day served cold for breakfast or lunch. Try it with ketchup, but don’t tell the Spaniards!