Spanish Tortilla Recipe
This crowd-pleasing, flavor-packed dish is perfect for your next weekend brunch. Potatoes, red onions, and scallions are cooked in our Avocado Blend oil until tender, and then tossed in an egg mixture with sharp cheddar and manchego cheese. The dish is finished in the pan under the broiler, giving you a perfectly cooked top without needing to perfect your flipping technique.
Ingredients
- 10 eggs
- Salt and pepper, to taste
- 1 tbsp hot sauce of choice (optional)
- ½ cup sharp cheddar, shredded
- ½ cup manchego, shredded
- ¾ cup California Olive Ranch Avocado Blend Oil
- 3 yukon gold potatoes, cut in half and sliced with a mandolin
- ½ large red onion, sliced with a mandolin
- 2 scallions, trimmed and chopped
Instructions
In a large bowl, whisk together the eggs, salt, pepper, hot sauce sauce, sharp cheddar, and manchego. Set aside.
Preheat an 10 inch, oven safe skillet over medium heat and add the California Olive Ranch Avocado Blend Oil. Add the onions and scallions and cook for one minute, then add the potatoes. Sprinkle with your desired level of salt. Cook for about 20-25 minutes, until potatoes are tender, stirring regularly to promote even cooking and prevent sticking.
Remove the potatoes, onions, and scallions from the pan and add to the egg mixture. Pour the oil into a heat safe bowl and set aside.
Turn on the broiler in your oven.
Add three tbsp of the reserved olive oil back to the skillet and preheat over medium heat. Add the egg mixture to the skillet and use the back of a wooden spoon or rubber spatula to even out the top. Reduce the heat to medium-low and cook until you see the edges of the omelette begin to set and firm up. Place the skillet under the broiler to finish cooking. Broil for about 4-5 minutes, watching carefully until the eggs are cooked through and the top browns slightly. Remove from the oven and let cool for a few minutes, then serve.
Enjoy warm.