Description
When you think of classic Spanish comfort food, a Spanish tortilla often comes to mind—a delicious blend of potatoes, eggs, and onions cooked to perfection.
Ingredients
- 2 pounds
Yukon Gold potatoes (about 6 medium), peeled and thinly sliced
- 1 medium
yellow onion, thinly sliced
- 2 1/2 tablespoons
olive oil, plus more for the baking dish
- 1 teaspoon
garlic powder
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 12 large
eggs
- 1 cup
sour cream
- 1 cup
whole or 2% milk
- 3 cloves
garlic, minced
- 2 tablespoons
finely chopped chives
Instructions
-
Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9×13-inch baking dish with a thin layer of olive oil; set aside.
-
Place the potatoes, onion, oil, garlic powder, 1/2 teaspoon of the salt, and pepper in a large bowl and toss to evenly combine. Transfer to the prepared baking dish and spread into an even layer. Bake until the potatoes are almost fork-tender, about 20 minutes.
-
Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Add the sour cream, milk, garlic, and remaining 1/2 teaspoon salt, and whisk to combine. Pour over the potatoes.
-
Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 35 minutes. Let cool for 5 minutes before sprinkling with the chives and serving warm or at room temperature.
Nutrition
- Serving Size: 6-8