Spanish Tortilla

Submitted by: Leon and Mary Brock

Attributed to: España

Category: Breakfast

Description: This delicious take on an omelette is a staple of a proper Spanish breakfast (Although, we've been known to fix it for breakfast, lunch, dinner, or snack!).  Traditionally, it has sautéd onions that we leave out due to personal preference.  You can also add jamón serrano, chorizo, or really any meat you can think of. Any way you fix it, any time you eat it, it will be delicioso!

Prep time: 1 hour

Total time: 90 minutes

Servings: 6-8

Difficulty rating: 1

Ingredients:

2 cups frozen shredded hashbrowns

1 1/2 cups extra virgin olive oil

8 eggs (room temp is best)

1 teaspoon kosher salt

Special tools/utensils needed:

While not mandatory, an omelette/fritatta pan such as THIS lowers the level of difficulty of step number 9

Directions: 

1. Heat oil over medium low heat in medium sized non-stick skillet. 

2. Add hashbrowns and cook for 20 minutes. 

3. Meanwhile, crack the eggs in a large bowl. Add salt. Whisk together. 

4. After hashbrowns are done cooking, remove them from pan with a slotted spoon and drain them on paper towels for five minutes. 

5. After 5 minutes, mix hashbrowns with eggs and let sit for 20 minutes. 

6. Drain oil from pan - save for another use of you’d like!

7. Heat same skillet over medium low heat. Once hot, add egg/potato mixture. 

8. Cook for 6-8 minutes, until set. Do not cook too quickly or it will be rubbery!

9. Now comes the fun part! Cover your skillet with a dinner plate and flip - do this really fast, without hesitation! Then slide the tortilla back into the pan and cook for another 6-8 minutes. 

10.  Enjoy either hot or at room temperature.