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Tortilla Espanol…sorta

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8 servings Easy
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Ingredients (15)

  • 2 med-lg russet potatoes, peeled and sliced thin
  • 2 Tbs. Olive Oil +/- a bit
  • 1 lg. onion, sliced thin
  • 1 Tbs. sugar
  • 1 Tbs. Red wine vinegar
  • 4-5 jarred Piquillo peppers, cut in small strips
  • 5 Eggs or equivalent amount of egg substitute
  • ½ c. half and half
  • 1 to 1/1/2 cups milk
  • ¼ cup grated Parmesan cheese or other cheese you like
  • 1/8 tsp. nutmeg
  • Kosher Salt
  • Fresh Ground Pepper
  • Hot sauce (optional)
  • Fresh Parsley (optional)

I came up with this dish after I forgot to go shopping. I used only some pantry staples and some random ingredients I had on hand.

Instructions

  1. 1Preheat oven or toaster oven to 375 degrees.
  2. 2In a large fry pan, wok, or other pan with a decent surface area, add 1 Tbs. oil, the onions, sugar, pinch of kosher salt and the vinegar. Caramelize the onions over medium heat stirring often until the onions are a nice brown color. Add peppers to the onions and sauté for a minute or two. Remove onion mixture from pan to a bowl and set aside.
  3. 3Add more oil to pan and add I layer of thin sliced potato and lightly brown on both sides. Remove, pat off excess oil and place in layers in an 8×8 glass baking dish. Repeat until all potatoes are browned and added to baking dish.
  4. 4In a bowl, combine eggs, cream, milk, cheese, nutmeg, hot sauce, salt and pepper, mix well
  5. 5Add the onion mixture to the potatoes in the baking dish and spread out evenly on top of the potatoes. Carefully pour egg mixture on top. Gently shake dish to settle mixture and put in oven. Bake 25 minutes or until it is set through. Garnish with parsley if desired.
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