Tortilla…the spanish kind

Based on Bittman’s recipe for Spanish tortilla (and a small misread of the fritatta recipe), we threw together a simple eggs-for-dinner meal.  We sauteed sliced CSA potatoes with s&p and then onion, orange bell pepper, mushrooms, and CSA garlic.  We were out of olive oil so substituted peanut oil with good success.  These veggies were mixed with 6 beaten eggs and < 1/2 C parmesan cheese (from the fritatta recipe, but worked really well here).  After a few minutes on the stove and ~10 minutes in a 375oC oven, the tortilla was cooked and delicious.  Next time, some fresh herbs might brighten things up a bit, but you really can’t fail with this standard tortilla recipe.


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