Easy to make and filling, you will LOVE this tortilla española. It's delicious either as a side dish or alone for lunch. With only a handful of ingredients, it's inexpensive and my family loves it. What could be better than that? After all, this quintessentially classic Latin recipe has become a classic in my home as well!
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1 T. butter
1 yellow onion, diced
1 clove of garlic, minced
1/2 lb. potatoes, cut into half-inch chunks
Salt and pepper, to taste
1. Preheat your oven to 375°F.
2. In a 9-inch skillet, melt the butter over medium-low heat. Stir in the onions and cook till soft and translucent. Add the potatoes and cook, stirring occasionally, until the potatoes are cooked all the way through, about 10 minutes. Remove from the heat.
3. In a medium bowl, whisk the eggs with the garlic, salt, and pepper. Add the egg mixture to the skillet and spread the potatoes out evenly over the bottom of the pan.
4. Place the tortilla in the oven and bake till the eggs are completely set and the edges begin to brown.
5. Remove from the oven, loosen the edges with a rubber spatula, place a plate over the tortilla, turn the tortilla upside down so that it is caught by the plate. Place a serving dish over the tortilla, turn the tortilla upside down again to transfer to your serving plate. Enjoy!