Tortilla Espanola

1. 1

   Preheat the oven to 400F.

2. 2

   Peel and quarter the potatoes.

3. 3

   Cut the quarters into slices 1/4 inch thick.

4. 4

   Heat a large ovenproof saute pan over high heat and add 3 tablespoons of the olive oil.

5. 5

   Add the potato slices and cook until lightly browned, about 5 minutes.

6. 6

   Decrease the heat to medium and cook, stirring frequently, until a fork sinks into the potato slices easily.

7. 7

   Remove the potato from the pan and set aside.

8. 8

   Return the pan to medium heat and add the remaining 2 tablespoons olive oil.

9. 9

   Add the scallions and saute until tender and lightly caramelized.

10. 10

    Decrease the heat and add the potatoes.

11. 11

    Season with salt.

12. 12

    Spread all the vegetables evenly across the pan and pour the eggs over the vegetables.

13. 13

    Sprinkle the cheese evenly over the eggs and bake for 15 minutes.

14. 14

    The surface should be firm and springy.

15. 15

    Loosen the edges from the pan with a knife and flip the tortilla onto a plate to serve, or flip it after it has cooled.

16. 16

    The tortilla may be served hot or at room temperature.

17. 17

    Slice into wedges and sprinkle with pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.