Baked Spanish Tortilla

Name: Baked Spanish Tortilla
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Spanish, European
Ingredients: 12 Land O Lakes® organic all-natural eggs; 2 teaspoons chopped fresh thyme leaves; 473 milliliters olive pomace oil or olive oil; 1 large onion, sliced; 473 milliliters sliced (1/4 inch) boiling potatoes; 1 red bell pepper, chopped; 8 servings Salt and pepper to taste; 2 Tbsps chopped dry-pack sun-dried tomatoes

Need A mixture of land o' all-natural eggs, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 5 hours. This recipe is typical of European cuisine.

Instructions

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook potatoes and onions in oil about 5 minutes, turning potatoes constantly for even cooking, until oil begins to simmer; add thyme, salt and pepper. Simmer about 10 minutes longer, turning potatoes constantly, until potatoes are soft and tender. (If potatoes begin to fry and turn brown during cooking, reduce heat.)

Ingredients you will need

Salt And Pepper

Potato

Onion

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat; drain (do not wash skillet).

Equipment you will use

Frying Pan

Place potato mixture in medium bowl; cool slightly.

Ingredients you will need

Potato

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Bowl

Meanwhile, in same skillet, cook and stir bell pepper and sun-dried tomatoes over medium heat 1 minute; add to potato mixture. Break up potatoes a little with fork.

Ingredients you will need

Sun Dried Tomatoes

Bell Pepper

Potato

Equipment you will use

Frying Pan

Heat oven to 350F. Line bottom of 13x9-inch (3-quart) glass baking dish with cooking parchment paper; grease side of dish with oil. In large bowl, lightly beat eggs with fork or wire whisk until well mixed.

Ingredients you will need

Egg

Cooking Oil

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Glass Baking Pan

Baking Paper

Whisk

Bowl

Oven

Add potato mixture to eggs; stir until blended. Carefully pour into baking dish.

Ingredients you will need

Potato

Egg

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Baking Pan

Bake about 30 minutes or until eggs are completely set and top is slightly puffed and golden; cool 15 minutes. Cover tightly and refrigerate at least 4 hours or until chilled.

Ingredients you will need

Egg

Equipment you will use

Oven

To serve, run thin knife around edge of tortilla to loosen.

Ingredients you will need

Tortilla

Equipment you will use

Knife

Place rectangular serving platter upside down on baking dish (be sure platter is at least as large as baking dish); carefully turn platter and baking dish over.

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Baking Pan

Remove baking dish; peel off cooking parchment paper.

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Baking Paper

Baking Pan

Serve chilled.

Equipment

Ingredients

Servings:

Land O' Lakes® organic all-natural eggs 2teaspoons

chopped fresh thyme leaves 473milliliters

olive pomace oil or olive oil 1large

onion, sliced 473milliliters

sliced (1/4 inch) boiling potatoes 1

red bell pepper, chopped 8servings

Salt and pepper to taste 2Tbsps

chopped dry-pack sun-dried tomatoes

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Parador Tempranillo. It has 4.1 out of 5 stars and a bottle costs about 40 dollars.