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Spanish Tortilla

After graduating from NC State in May of 2015, I had the amazing opportunity to study abroad in Barcelona, Spain. To be honest, a lot of the traditional Spanish food which I ate in Barcelona seemed fairly bland to me. I am not a big fan of Mediterranean food in general because I prefer my food to be really spicy, and I find the same issues with a lot of Italian cooking that I did with Spanish. That being said, there was one recipe I really loved which I had never had until traveling to Spain: tortilla.

I know you’re probably thinking, “I know what a tortilla is, so what makes this one special?” But, this isn’t the bursting wrapper used at Chipotle in the form of a burrito; in fact, it is not a bread at all, but rather an egg dish somewhat like an Italian frittata, or French quiche. While it is extremely basic, the end product is a delicious mixture of egg, potato, and onion which will make you rethink every omelet you’ve ever ordered. In the United States we often think eggs are only for breakfast, but this is great any time of day, and can be served warm, room temperature, or even cold for a midnight snack.

Ingredients:

  • 2 T Coconut or Olive Oil
  • 2 pounds potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 12 eggs, beaten
  • Salt and Pepper to taste

Steps:

  • In a large, oven proof skillet, melt 1 tablespoon of oil over medium heat and add the onion and potatoes. Toss together with salt and pepper, and cook until just softened, around 15-20 minutes. Remove to a large bowl.
  • Beat the eggs in a large bowl and add to the potato and onion mixture. Mix together, being sure to not break up the potatoes too much. Season with salt and pepper to taste.
  • Melt the remaining tablespoon of oil in the same skillet used to cook the onion and potatoes over medium to medium high heat, then pour the egg mixture into the skillet. Shake the skillet occasionally to keep the mixture from sticking too much, and cook until the mix begins to set and is mostly cooked through. This should take around 10-15 minutes.
  • Preheat the broiler in your oven to high, and then transfer the skillet to the oven. Broil until the top of the tortilla is beginning to lightly brown, approximately 2-3 minutes.
  • Remove the skillet from the oven, and transfer the tortilla to a plate. To do this, put a plate on top of the skillet, and the flip it over. Allow to rest at least 5 minutes.

 

Nutrition: Whole Batch

  • Calories: 1,744
  • Carbohydrates: 158g
  • Protein: 96g
  • Fat: 89g  

 

 

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