Spanish Tortilla

Spanish Tortilla                                   Nancy Harrison

(This is a traditional Spanish Tortilla, served any meal of the day, often with a green salad.)

Ingredients

2-4 russet potatoes (depending on the size of the potato and the size of skillet you are using), scrubbed, skin-on, sliced very thinly

1 yellow onion, sliced thinly

2-4 eggs (depending on the size of the skillet you’re using)

1-2 c shredded cheddar

1 large or 2 small tomatoes, sliced very thinly

Grated Parmesan

Directions

Heat skillet; add grapeseed or canola oil; place sliced potatoes and onions in layers, adding salt and pepper to each layer.  Sauté several minutes, stirring the cooked parts and allowing uncooked parts to brown slightly.  Mix eggs with shredded cheddar, s & p and pour over the potato and onion mixture.  Shake the pan so egg mixture is evenly distributed.  Place sliced tomatoes on the top and add parmesan cheese to taste.  Cover and turn down to very low temperature and allow to cook slowly until it puffs up and the potatoes and onions are tender and cooked through.  Cut into wedges to serve.  This is good either hot or room temperature.

You can add other vegetables to this – spinach is very good – or breakfast meat – ham, bacon or sausage as you wish.