Growing Chefs! Ontario Tortilla Espanolas

Tortilla Espanolas

A Spanish tortilla is a type of omelet (similar to a frittata), usually made with potatoes and onions. It is generally served at room temperature as a tapas, which means it is great to make ahead of time.
Makes 30 pieces
1/4 cup olive oil2 pounds potatoes, peeled and thinly sliced1 large yellow onion, peeled and thinly sliced2 garlic cloves, finely minced8 ozs serrano ham, cut into thin strips1 poblano pepper, seeds and veins removed, finely diced8 eggs1/4 cup parsley, chopped Salt to taste Pepper to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesChef's knifeWhiskPeelerCutting boardWooden spoonMedium frying panRaspSpatula9x13 baking dishParchment paperDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out the olive oil, and eggs.

Peel the potatoes, and slice them thinly, about 3 millimeters.

Remove the outer skin of the onion. Cut it in half from root to tip, and cut it the same thickness as the potato.

Remove the skin of the garlic, and grate finely with a rasp. Alternatively, you can chop it very finely with a chef’s knife.

Cut the pepper in half and remove the stem and seeds. Cut it into strips, and dice it into small pieces.

Cut the ham into thin strips.

Remove the parsley leaves from the stems, and chop the leaves finely.

Preheat the oven to 375°F.

Get Cooking!

Heat the olive oil over medium heat in the frying pan. Add the potato slices, and season gently with salt. Cook for about 5 minutes, stirring occasionally.

Add the onions, and cook for another 5 minutes.

Add the peppers, ham, and garlic, and cook for another 5 minutes. Season to taste with salt and pepper.

Mix together the eggs well, and season with salt and pepper. Add the potato mixture to the eggs and stir together gently.

Line the baking pan with parchment paper, and if desired spray it with a non stick spray.

Pour the mixture into the pan, and cook for about 30 – 35 minutes, until the mixture is slightly puffy and cooked through.

Let cool, and slice into bite size squares. Sprinkle with chopped parsley before serving.