Just in case anyone doesn't know, Spanish Tortilla is not like the corn or flour tortillas you can buy in the store, it's more of an egg bake with potatoes and usually onions. Since I hate onions, I left them out.
8 large eggs--this is approximate, I used up my carton of medium eggs, and then moved onto the large ones. Well, turns out that my pie plate is huge. I beat about six eggs, poured them in, then realized I still had room.
4 large russet potatoes cubed very small
1 cup ricotta cheese--this is not absolutely necessary, I just happened to have some I need to use up. Add it in if you have it on hand, leave it out if you don't.
1 cup sharp cheddar shredded
six cloves garlic
Salt pepper and preferred spices--I used a bit of parsley and some mustard powder
- Cube potatoes very small and boil in water until fork tender.
- Pre-heat oven to 350
- In a mixing bowl, crack eggs and beat together until completely mixed. Add in ricotta cheese and mix with eggs until smooth. Add preferred spices.
- Dice garlic and put in a frying pan with several glugs of olive oil. Saute until garlic is golden brown, then add diced potatoes. Stir potatoes to coat in oil.
- Pour potatoes into pie plate and push to the edges making the layer as even as possible.
- Pour egg mixture over potatoes to that it comes up about 1/2 inch below the rim of the pie plate.
- Sprinkle shredded cheddar over the top.
- Bake at 350 degrees for approximately 35 minutes, or until golden brown. Stick a knife in the middle to make sure it's cooked all the way through.
Potatoes ~$1,Cheese ~$1, Eggs $1.50, Ricotta $.50, Spices and Olive Oil $.50 = $5 for 8 servings or $.63 apiece.