Tortilla Espanola (spanish omelet)

Core Plan

Serves 2-4

This is a tasty dish that can be made for breakfast, lunch or dinner. It is a great way to use up potatoes and you should always have eggs on hand. It is super simple to make and tastes amazing. The smoked paprika gives it a unique flavor.

1 tablespoon avocado oil
2 large organic red potatoes, peeled and thinly sliced
Sea salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1/4 – 1/2 cup sweet  onion, thinly sliced
6 free range eggs
1 teaspoon avocado oil
1 bunch fresh parsley, coarsely chopped (optional)

Preheat an oven to 350 degrees

In an ovenproof skillet (I use cast iron) over medium heat, heat 1 tablespoon of avocado oil and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to get soft, about 8 minutes. Add the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.

Beat the eggs in a large bowl. Stir in the parsley, add the potato-onion mixture, and combine.

If the skillet is dry, heat another tablespoon of avocado oil on medium heat then pour in the egg-potato mixture into the hot skillet. Reduce heat to medium-low, to let the mixture set a bit. 

Take the skillet off the burner and put into the preheated oven, and bake until the top is golden brown, about 5 minutes. A toothpick inserted into the center should come out clean. Cut into pie-shaped pieces, and serve hot.