Authentic Spanish Tortilla (Potato and Onion Fritatta)

2 cups boiled, skinned, cubed potatoes
1 large onion, diced and sauteed lightly in 1 tsp olive (or other) oil
2 chopped green onions (or scallions) if you have them. If not, make the tortilla anyway!
6 eggs, beaten
1 tsp. salt
1/2 tsp. black pepper (the fresher the better!)
Pinch of red pepper flakes or cayenne pepper for zip (optional).
Green or red peppers (optional)
Chopped tomatos (optional)

After spending a summer in Spain, I decided I needed to perfect a Spanish tortilla recipe I could cook at home.

Boil, skin, cube, and measure out two cups potatoes. Set aside.
Coarsely chop a large onion in 1 tsp oil and sautee it in a skillet until softened.
Throw in chopped green onions and sautee for another minute or two.
You can throw in chopped sweet peppers, black olives, or tomatoes here if you like, but I prefer mine basic.
Mix potatoes and onions in a round or square, about 8 inch, lightly-greased casserole dish.
In a separate bowl, crack eggs and add salt and pepper.
Vigorously beat eggs with a whisk and pour over potatoe/onion mixture.
Make sure mixture is completely coated.
Cover and bake in preheated oven at 350 degrees for about 20 minutes (or until baked through - inserted butter knife should come out clean).
Remove from oven, let cool, and cut into six equal servings.
Serve as main or side dish. I eat mine with hot sauce!
It is also wonderful for lunch sliced in half and served on lightly buttered toast!

Number of Servings: 8

Recipe submitted by SparkPeople user GLOBALJUJU.