Rustic Spanish Tortilla

Originally posted: Thursday, April 12, 2012

Rustic Spanish Tortilla

Rustic Spanish Tortilla

ADAPTED BY EMILY FROM:

 

Florida Coastal Cooking

Altered from Linden Tea

8 Dinner Portions

(0r 12 Appetizer Portions)

Ingredients


2 1/2 lbs potatoes (I used 7 medium potatoes)
2 large onions  (I used 4 small)
2 cloves garlic
1/4 cup olive oil
Sea salt and fresh ground pepper
10 ounces fresh or frozen spinach (thawed and squeezed dry if frozen), chopped  (I used asparagus because it's what I had!)
8 farm fresh eggs, room temperature


Directions


1. Slice the potatoes with a mandolin (Do not peel, skins add a rustic texture and extra fiber!).  Layer in a Dutch oven; seasoning with salt and pepper between the layers.  
EMILY:  I did not have a Dutch oven, so I used my thing that looks like a wok but goes on the stove.
2. Slice the onions a bit thinner with the mandolin, layer on top of the potatoes, seasoning as well.  Press garlic cloves and layer on top of onions.  Spread gently and evenly.  

3. Pour olive oil over entire mixture.  Cover and heat over medium heat.  Simmer until onions have reduced and potatoes are soft but not cooked through; about 30 to 35 minutes.  EMILY:  Using the wok-thing I only simmered it for 14 minutes.  Remove from heat and cool. Drain excess oil.

4. Preheat oven to 350.  Pour 1/2 onion and potato mixture into a casserole dish sprayed with cooking spray.  Spread spinach (EMILY:  ASPARAGUS) evenly, season with salt and pepper. Layer second half of onion potato mixture on top.

5. Whisk eggs and pour over slowly and evenly.  Bake uncovered for 45 minutes until golden and bubbly.