Tortilla Espanola

Andrew makes tortilla espanola fairly often, but it was a total treat to have it served up in the middle of the forest.

Tortilla Espanola is a staple meal of Spain. Also called a frittata, it can be difficult to make. But once you master the process, it can be a great--and IC friendly--food.

Tortilla Espanola

Ingredients:

• 2 - 3 large russet potatoes
• 1 small onion chopped
• 4 large eggs
• 4 - 5 tblsp olive oil
• Salt to taste
• Splash of milk

Step 1: Prepare potatoes. Potatoes can be cut many ways. The most convenient way is to grate them into hash browns with a cheese grater. This helps them blend well when you add the eggs. Other methods include chopping crosswise or peeling with a vegetable peeler.

Step 2: Cook potatoes with the onions using about half the olive oil in a large skillet or nonstick pan. Cook under medium-low heat, stirring regularly for 20 - 25 minutes. Salt potatoes to taste while cooking.

Step 3: When potatoes are ready, combine eggs with a splash of milk in a bowl and whisk, as if you were making scrambled eggs. Add a little salt to egg mixture.

Step 4: Combine potatoes and egg mixture together in a large bowl. Mix well.

Step 5: Pour the remaining olive oil into the pan. When olive oil is warm, pour potato-egg mixture into the hot pan and form it into a pie shape three quarters of an inch to one inch thick.

Step 6: Cook on medium-low heat for eight to ten minutes, or until edges are brown. Using a large plate, cover the top of the tortilla and flip over. (This is the trickiest part of the recipe--it's where your tortilla espanola may become a delicious scramble.)

Step 7: Turn the tortilla over, and slide it back into the pan to cook the top-side. Cook for eight to ten minutes.

Step 8: Serve!