Tortilla Española (Spanish Potato Omelet)

Tortilla Española (Spanish Potato Omelet)
Photo by Randy Mayor

Ingredients

  • ¾ teaspoon kosher salt, divided
  • Oregano sprigs (optional)
  • 4 large eggs
  • 2 tablespoons olive oil, divided
  • 2 cups thinly sliced sweet onion
  • Cooking spray
  • 6 cups thinly sliced peeled baking potato (about 3 pounds)

Preheat oven to 350°.

Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula t...

View full recipe at My Recipes

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