Wednesday, February 02, 2011

Spanish Tortilla

I have always loved a good Spanish Tortilla but to make them always seemed like too much work for such a simple dish. The thinly slicing potatos and then browning them always seemed to take forever and be messy. Then I came across a recipe in Food Network Magazine that changed everything.  This has become one of my quick, go to meals when I need something everyone will eat. 

Spanish Tortilla - This has a few additions/changes from me in typical Jenn style

3 tablespoons olive oil
1 onion halved and thinly sliced (or diced or cut however your family will eat it)
3 or 4 cloves of garlic minced
Salt and pepper to taste
12 large eggs
1 cup water
1 8.5 oz bag of kettle cooked salt or salt and cracked black pepper  potato chips

Preheat oven to 350 degrees. Heat 2 tablespoons of olive oil in a medium or large ovenproof skillet.  Add onions and garlic and season with salt and pepper.  Cook until onion is soft. 

While onion is cooking beat eggs with water.  Lightly crush your bag of chips and then pour into the egg mixture.  Stir to combine.  Let stand stirring occasionally until onion is done cooking.  Stir in onion mixture.  In skillet add last tablespoon of olive oil.  Pour in egg potato onion mixture.  Cook about 5 minutes.  Place skillet in oven and cook 30-35 minutes until top is golden and slightly crisp.  Let stand 5 minutes before serving.

At our house we usually have this with salsa, fat free sour cream and shredded sharp cheddar cheese sprinkled on top with a side of Spanish rice and black beans (whole or fat free re-fried).

Even Rehm who eats nothing and will not touch an egg or an onion with a ten foot poll will eat the Spanish tortilla - I think the potato chips enticed him to try it.

If you are a Weight Watchers person, this is 8 points plus points for 1/8 of the tortilla. 

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