Spanish Tortilla

Don't let the name fool you. A Spanish tortilla is like an egg casserole with potatoes and veggies except without the half and half or heavy whipping cream. And a bit different of a method. I used a mash up of a few different recipes this time but I'm going to try my best to remember what I did. This recipe is versatile, use whatever veggies you love. 

I used these ones:

The Recipe:

• 4 Yukon gold or small russet potatoes, peeled and thinly sliced
• 1 small onion, sliced
• 1 red pepper, diced
• 4-5 mushrooms, sliced
• 8 eggs
• 6-8 tablespoons olive oil
• salt and pepper

The Method

1. Preheat oven to 350 degrees
2. Boil potatoes about 5 minutes, remove from water and lay out on a paper towel lined tray in a single layer
3. Heat 3-4 tablespoons of oil on med-high heat, add veggies and season with salt and pepper. Saute veggies until tender, about 7 minutes, let cool
4. Whisk eggs with 1 teaspoon of salt and 1/4 teaspoon pepper, add cooled potatoes, veggies and let sit about 15 minutes (it releases the starch in the potatoes or something)
5. Add 3-4 tablespoons of oil to a large saute pan, add egg mixture, pushing potatoes to the bottom
6. Cook on med-high heat for a few minutes
7. Transfer pan to oven and cook at 350 for about 20 minutes
8. Allow to cool a few minutes. Invert onto a plate to serve