Potato Tortilla (Spanish Style)
1 tbsp. Olive Oil
1 lb. Potatoes (your choice), thinly sliced
1 medium Yellow Onion, medium dice
6 large Fresh Eggs
½ cup Shredded Cheddar Cheese
1 (14 oz.) jar Diced Pimiento, drained
Using a 10 inch cast-iron skillet, heat oil over medium-high heat. Be sure to coat the entire pan with the oil. In a large bowl combine the potato and onion before transferring the mixture into the skillet. Using a spatula, gently spread and press mixture to an even layer. Cover with a lid, reduce heat to low and cook 10 to 12 minutes or until potatoes are tender. Reusing the large bowl, beat eggs lightly and then add the cheese and pimiento. Mix well before pouring over the potato mixture. Do not mix or stir the contents of the skillet. Just place in a pre-heated 400 degree oven for 10 to 15 minutes or until tortilla mixture is set. Remove from the oven and let rest 5 to 10 minutes before cutting into 6 pie like wedges. Serve straight from the skillet.
Note: You could substitute hash browns for the sliced potatoes. Just be sure to thaw, if frozen, and squeeze out any moisture before mixing with the onions. Then proceed with the rest of the recipe.
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