Hard Times Potato, Egg, and Onion Tortilla

• 2 tablespoons olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups potatoes, diced (about 2 medium potatoes)
• 6 large eggs
• 1/4 cup milk
• Salt, to taste
• Black pepper, to taste
• 1/4 teaspoon paprika (optional)
• Chopped fresh parsley, for garnish (optional)

Steps

1. 1 Heat olive oil in a 10-inch skillet over medium heat.
2. 2 Add the onions and cook until softened and golden, about 8 minutes.
3. 3 Stir in the garlic and cook for another minute.
4. 4 Add the diced potatoes and cook until tender, about 10 minutes.
5. 5 While the potatoes cook, whisk together eggs, milk, salt, pepper, and paprika in a bowl.
6. 6 Pour the egg mixture over the potatoes in the skillet.
7. 7 Cook until the bottom is set and the top is slightly runny, about 5 minutes.
8. 8 Place a large plate over the skillet and flip the tortilla to cook the other side until golden, about 3-4 minutes.
9. 9 Slide the tortilla back onto the skillet for a minute if needed to even out cooking.
10. 10 Garnish with parsley if desired and slice into wedges.

Equipment

• 10-inch skillet
• Large plate

Variations

• Add sautéed bell peppers for extra flavor and color.
• Sprinkle with crumbled feta cheese before flipping for a tangy twist.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute sweet potatoes for regular potatoes for a touch of sweetness.

Pairings

• Serve with a simple tomato salad.
• Pair with a glass of crisp white wine.

Nutrition

Tips

• For a fluffier tortilla, cook the egg mixture gently and avoid high heat.
• If flipping seems daunting, use a second skillet to carefully transfer the tortilla.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with crusty bread for a satisfying meal.

FAQ