Online Round 2 Recipe - Spanish Tortilla

1. 1

   In a large bowl beat together the eggs and the milk.

2. 2

   Season with salt and pepper, to taste.

3. 3

   Preheat the oven to 350 degrees F.

4. 4

   In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat.

5. 5

   Add the potatoes, and then the egg mixture.

6. 6

   Reduce the heat to medium-low.

7. 7

   Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes.

8. 8

   Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes.

9. 9

   Remove from the oven to a cutting board and let cool for 5 minutes.

10. 10

    Cut into wedges and transfer to a serving platter.

11. 11

    Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.