Potato and Onion Fritatta
September 29, 2006
I always wanted to try a Spanish Torta, but I never had a seasoned cast iron pan lying around until this last weekend when the Baking Master decided to make cornbread in a cast iron pan.
You will need:
- 6 red potatoes, scrubbed and sliced into 1/4 inch rounds
- 2 small yellow onions, halved and thinly sliced
- 1/4 c olive oil, plus extra to roast potato slices
- 8 eggs (use large brown eggs)
- herbs (rosemary works great)
Preheat oven to 450 degrees
Step One: toss potatoes and onions in 3 tbsp of olive oil with salt and pepper to taste; spread onto a baking sheet and roast for 20-25 minutes or until golden.
Step Two: Lower temperature to 350
Step Three: Whisk eggs with salt and pepper. Scrape cooled potatoes and onions into egg mixture.
Step Four: Heave 1/4 c olive oil in cast iron pan over a stove burner on high heat. Pour in the potato and egg mixture and cook stove top for 1 minute. Place pan in the oven and bake for 20 minutes or until the center is firm to the touch. Remove and serve warm.
