SPANISH EGG AND POTATO TORTILLA

Spanish Egg and Potato Tortilla image

Provided by ratherbeswimmin

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

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1/4 cup olive oil
1 lb russet potato, peeled and cut into 1/4-inch cubes (about 2 potatoes)
1 onion, minced
salt
fresh ground black pepper
10 large eggs

Steps:

Adjust oven rack to the middle position; preheat oven to 450°.
Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.
Add in potatoes, onion, and 1/2 teaspoon salt.
cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.
In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.
Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.
Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.
Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

Nutrition Facts : Calories 264.3, Fat 17, SaturatedFat 3.9, Cholesterol 310, Sodium 123.8, Carbohydrate 15.5, Fiber 2, Sugar 1.7, Protein 12.2