Spanish Tortilla

Tamara Stimpson

This delicious "cake" can be cut into wedges and served as a side or main course!



2 potatoes

3 tbsp oil

2 onions, thinly sliced

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

Pinch cayenne pepper

6 eggs, beaten


  • Peel potatoes. Cut in half lengthwise and thinly slice crosswise.
  • In 10" nonstick oven proof skillet, heat oil over medium-high heat; cook potatoes, onions, garlic, salt, pepper and cayenne, stirring occasionally, for 20 minutes or until potatoes are tender and onions are light golden.
  • Smooth top. Pour eggs over mixture; cook over medium-low heat for 20 minutes, until set around edge.
  • Broil, about 6" from heat, for approximately 2 minutes or until golden and eggs are completely set. Loosen edge. Let stand for 3 minutes. Invert onto plate; invert again onto another plate so top side is up.
  • To ovenproof a skillet, wrap handle in heavy-duty foil!