I made a Spanish Tortilla for dinner tonight.
1 Russet potato
1 small onion\
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
Pinch of red pepper flakes
1/2 cup shredded cheddar cheese
1 Tablespoon olive oil
Preheat oven to 375F – I used 350F in a convection oven.
Small dice the potato. Small dice the onion. Heat an 8-inch cast iron (or non-stick) pan. Put oil in pan, then add the potatoes and onion. Cook over medium heat until the potatoes are soft. You may have to back off the heat in order to keep the onions from burning. I just kept the potatoes and onions moving.
While they’re cooking, mix up the three eggs in a bowl. Add the cheese to the eggs.
When the potatoes are about done, add the thyme, red pepper flakes, and garlic powder and mix up.
Pour eggs and cheese mixture into the pan. You don’t need to stir it up; I tamped it down with my spatula to make it level and push the eggs down.
Cook in the oven for 30 minutes.
Take out and let sit for 10 minutes.
You should then be able to carefully remove the tortilla from the pan and cut it on a cutting board.
I serve topped with plain yogurt, homemade salsa and hot sauce. Garnish with chopped cilantro.