Spanish Tortilla With Manchego And Green Olives
- 1/4 cup olive oil
- 3 tablespoons EVOO
- 1 yellow onion medium
- 1 1/2 teaspoons salt
- 1/2 pound red potatoes
- 1/2 teaspoon freshly ground pepper
- 8 large eggs
- 1/2 cup green olives chopped
- 1/4 pound aged Manchego cheese
- Preheat oven to 350 degrees 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.
- 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.
- Add eggs and olives to reserved onion-potato mixture, and gently stir to combine.
- 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.
- 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.
olive oil, evoo, onion, salt, red potatoes, freshly ground pepper, eggs, green olives, manchego cheese
Taken from www.yummly.com/recipe/Spanish-Tortilla-with-Manchego-and-Green-Olives-1164808 (may not work)