Torta - a Spanish Influenced Breakfast

Recipe by Aunt Cookie
READY IN: 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice potatoes thinly.
  • Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and red or white chopped onions.
  • Make sure there is enough oil to cover potatoes.
  • Saute uncovered until the potatoes are soft, but not brown.
  • Drain oil.
  • Save a couple tablespoons, discard the rest.
  • A little before the potatoes are cooked, mix the eggs and milk.
  • When potatoes are cooked and drained, add them to the eggs and milk mixture.
  • Let sit for 10-15 minutes.
  • Season mixture with a bit of salt and lots of black pepper.
  • Heat a 10" non-stick frying and add the two tablespoons of olive oil.
  • Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
  • Flip the tortilla using the lid of a large pan: Place lid over the frying pan; turn pan over; slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer.
  • Remove from heat and let tortilla rest for 15 minutes before serving.
  • May be served warm or at room temperature.
  • Serve in pie like slices or cut into cubes if serving it to a larger crowd.
  • Note: rather than flipping the tortilla you can cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish.
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