Recipe by Barb G.
Although Americans think of the tortilla as the wrapper for a taco or for a burrito, Spaniards use the term to refer to flavorful egg dishes like this one, which is a cousin to the Italian Frittata, serve it hot or make it up to a day ahead(wrap it in plastic wrap and refrigerate), then serve at room temperature. Here the onions are caramelized and become sweet as they cook. You can add other vegetables such as thinly sliced potatoes. The recipe is courtesy of Paulette Mitchell, author of 10 cookbooks.
Top Review by Bergy
Flipping the Tortilla took me back to my childhood - Saturday night Mom often made a Danish omelete and it had to be flipped onto a plate and slide back into the pan - It can be tricky! I cut back on the oil for the onions but used the 2 tbsp of oil for frying the tortilla - you want it nice and loose on the pan before flipping it. IT WORKED!. I added some chopped left over oven fried potatoes to the onions. Cut the recipe back to 2 eggs used a skillet size so the mixture would be apprz 1/2" deep. Barb this is a wonderful tasty egg dish suitable for brunch lunch or dinner. Thanks for giving me a very enjoyable Sunday Brunch
- 1⁄4 cup olive oil, divided
- 1 lb yellow onion, finely chopped
- 6 eggs
- salt and pepper, to taste
- sage leaf, for garnish
Directions See How It's Made
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat; add onions; cover and cook for about 15 minutes, stirring once half way through.
- Reduce heat to low; cook, covered, stirring occasionally, until the onions are very soft and golden, about 45 minutes, let cool for 10 minutes.
- Whisk together the eggs, salt and pepper in a medium bowl; Stir into onions.
- Heat the remaining 2 tablespoons oil in a 10-inch skillet over medium heat; add the egg-onion mixture.
- Cook undisturbed for 3 minutes, then occasionally loosen the edges with a spatula to allow the uncooked portion to flow to the bottom of the pan until eggs are almost set, about 10 minutes.
- Place a plate over the top of the skillet; holding firmly together, invert the plate and the skillet so the tortilla falls onto the plate.
- Slide the tortilla back into the skillet, browned side side up; Cook until the bottom is browned and the inside is cooked through BUT still moist, about 5 minutes.
- Slide the tortilla onto a serving plate and cut into wedges, Serve hot, warm, or at room temperature, garnish with sage leaves.