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.
Tortilla…the spanish kind