Tortilla—Spanish Style

Hello, friends.

You know what's tasty? Eggs and potatoes and onions, that's what. For this reason, I'm delighted to share with you a wonderful recipe from my dear friend, Gabriella. Gabriella's family comes from Argentina, where she learned to make tortillas. Not flat frisbees of flour or corn, but delicious, gluten-free egg dishes that are both simple and sublime. From my first bite, this tortilla had me rapt (pun absolutely intended).

Spanish Tortilla

Ingredients

olive oil
3 small-medium potatoes, thinly sliced
1 small onion, thinly sliced
8 eggs
salt and pepper
cheese to top

Instructions

1. Preheat over to 325˚.
2. Beat eggs and season with salt and pepper; set aside.
3. In oven-safe, 10-inch frying pan, sautée potatoes and onion in a splash of olive oil until soft, stirring often.
4. Pour eggs over potato mixture and bake for 10 minutes.
5. Flip on to plate.
6. Garnish as you wish--with tomatoes, cheese or herbs--or serve plain; it's delicious either way.
7. Enjoy.