Breads & Bakingcountryliving5.0
Spanish Tortilla with Manchego and Green Olives
Dense with onions, potatoes, olives, and cheese, this homey, one-skillet wonder hits the spot at breakfast, lunch, or dinner. Serve it hot or at room temperature, sliced into wedges.
👥 6 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 350°F. In a 10- or 12-inch ovenproof nonstick skillet over medium heat, heat 2 tablespoons oil. Add onion and 1/2 teaspoon salt, and cook, stirring occasionally, until onion is soft and translucent, 8 to ⏱️ 10 minutes. Transfer onion to a large bowl and set aside.
2
In the same skillet over medium heat, heat 2 tablespoons oil. Working in batches, add half of potatoes in an even layer and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until potatoes begin to soften, 8 to ⏱️ 10 minutes.
3
Add eggs and olives to reserved onion-potato mixture, and gently stir to combine.
large eggs, beaten8
4
Wipe the skillet clean. Over medium heat, heat remaining olive oil. Add half of reserved potato-onion-egg mixture to skillet, smoothing with the back of a spoon to create an even layer. Top with cheese; then cover with remaining potato mixture, smoothing with the back of a spoon to create an even layer. Cook for ⏱️ 10 minutes on stovetop, then transfer skillet to oven.
5
Bake until eggs are set and potatoes are tender, 25 to ⏱️ 30 minutes. Adjust oven to broil and cook tortilla until top is lightly browned, about ⏱️ 3 minutes. Transfer pan to a wire rack and let cool for ⏱️ 5 minutes. Invert onto a serving plate and cut into 6 or 12 wedges. Serve hot or at room temperature.
large eggs, beaten8
Nutrition Facts
calories
426 calories
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