This Spanish dish is actually a potato omelet, or frittata, and bears no resemblance to Mexican flatbread.
Serves: 8Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 4 large potatoes, peeled and diced
- 1 large onion, diced
- ½ cup olive oil
- 6 eggs
- ¼ cup half-and-half
- Salt and pepper to taste
- Heat olive oil in a 10-inch skillet until hot. Add potatoes and onion and reduce heat to medium. Stir often and cook until potatoes and onions are tender, but not browned. With a slotted spoon, remove potatoes and onion from oil and place in a bowl.
- Whisk together eggs and half-and-half. Pour over potatoes in bowl and let stand 10 minutes.
- Remove excess oil from skillet, leaving about 3 tablespoons. Heat skillet over medium heat and pour in egg and potato mixture. Spread ingredients evenly over the skillet and reduce heat to medium-low. Cover skillet and cook for 6 minutes. Remove lid and cover skillet with a plate. Turn skillet and plate over so tortilla slides onto the plate. Add another 2 tablespoons of the reserved oil to the skillet. Slide the tortilla back into the skillet. Cover and cook for 6 more minutes. Let stand 10 minutes in the skillet, then slide onto a serving plate. Cool and cut into wedges.