Tapas have been the restaurant rage in recent years. The idea of “tapas” comes from Spain. One of the most popular Spanish tapas is called a Torta – an egg and potato dish similar to a frittata.
Tortas are simple to prepare and make a great brunch or lunch dish. This quick version starts with a package of already-cooked potato wedges. Look for these in the dairy aisle. The brand I used when testing the recipe is Simply Potatoes.
The potatoes are browned and combined with some caramelized onions in a hot nonstick sauté pan. Beaten eggs are added, and the Torta cooks on top of the stove for a few minutes and then finishes cooking in the oven.
Just flip the Torta onto a plate or platter, cut into wedges and serve. The Torta can be served hot or at room temperature. Leftover Torta reheats nicely in the office microwave.
QUICK SPANISH TORTA
2 tablespoons olive oil
¼ large sweet onion, peeled and thinly sliced, about ½ cup
2 cups pre-cooked sliced red potatoes
Salt and freshly ground black pepper
6 large eggs
Heat oven to 325 degrees.
Heat oil in an oven-proof nonstick skillet and add the onions. Sauté until the onions are tender and caramelized, about 5 minutes. Remove from skillet and set aside. Add the potatoes to the skillet and season with salt and pepper. Cook, turning gently every few minutes, until they are beginning to brown, about 5 minutes.
Whisk the eggs and season with a little salt and pepper. Pour eggs over the potatoes, jiggling the pan to evenly distribute the eggs. Cook until the edges begin to brown and then bake for 10 minutes, until eggs are set.
Using pot holders, carefully invert the Torta onto a plate or platter, cut into wedges and serve. Can be served hot or at room temperature.
Makes 6 servings.