This is cooked more like a potato and onion frittata. You basically slice the potatoes and onions through the mandoline, and because the potatoes are fingerling, they will cook faster than normal potatoes. Add the scrambled eggs mixture and you’re almost done. Just add some shredded cheese on top, broil, and it becomes a savory brunch masterpiece.
Spanish Tortilla, the easy way
- about 1 cup fingerling potatoes (Bluebird Meadows)
- one vidalia onion
- 4 TB butter
- salt and pepper
- 4 eggs (Fickle Creek Farm)
- dash of milk
- parsley (optional)
- a cup or so of shredded Chapel Hill Creamery Hickory Grove (cheddar would be a fine substitute)
- Slice fingerling potatoes and onion on a mandoline. You should have about 2-3 cups of potato-onion mixture.
- Heat butter on a skillet (a 9″ is fine) on med-high. Add onions, sauté until soft, then potatoes. Cook, continuing to stir, until potatoes are clear-looking. Add salt and pepper to taste, and “even out” the mixture.
- Beat 4 eggs with salt, pepper, and a dash of milk. Add to the skillet and lower the heat to a med-low. Cook until eggs begin to set at the sides (you can insert a thin spatula at the side and see if the eggs are solid).
- Turn on the broiler to high. Sprinkle parsley and cheese on top of the tortilla and place in broiler for 5 minutes or so, until the cheese melts or turns a little brown.