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Tortilla Espagnole
On Thursday nights, Sandra’s been taking a Flash class down at Ryerson, so I’m on my own once a week to work on code and hang out with the dogs. I generally use the time to get all the things done I just don’t feel like doing when she’s around; laundry, computer stuff, dishes. But also, I take the opportunity to cook dinner for myself, choosing recipes that she wouldn’t like.
This simple skillet involves sauteeing potatoes and onions, and cooking with an egg mixture, then finishing under the broiler. I made a few twists to the base recipe to make it healthier.
Enjoy!
Tortilla Espagnole Swenson-Style
Makes two generous servings. For more, double the ingredients and use a full size skillet.
Ingredients:
- 2 white potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 3 eggs and 2 egg whites
- 2 T shredded aged parmesan (optional, but delicious)
- Olive oil
- Salt, pepper and chili flakes
Instructions:
Preheat the broiler to high.
Heat 1 T of olive oil in a small omelet-sized ovenproof skillet. Add onions and potatoes and season with salt and pepper. Stir to combine and cook over medium until tender but not falling apart.
Meanwhile, in a medium bowl, beat eggs and egg whites to combine and add additional salt, pepper, and chili flakes as desired.
When potatoes and onions have cooked, add to bowl of egg mixture. Add 1 T of olive oil back to skillet and heat. Pour egg / potato mixture into the skillet evenly. Do not stir!
Let cook, covered if possible, over low until the edges are fully cooked and the middle is set but still glistening, approximately 10 minutes.
Sprinkle parmesan evenly over the top.
Uncover and put under the broiler for an additional minute or two until cheese has melted slightly and top is a light golden color.
Remove from oven and let sit for 5 minutes. Place a plate over the skillet and invert, then slice and serve.
