Spanish Tortilla with Caramelized Onions
Active Time: 20 mins
Total Time: 35 mins
Yield: 6-8 persons
- FRENCH PANTRY Garlic Oil
- FRENCH PANTRY Sel Gris
- FORTEEZ Fluted Round Mold
- Large bonMat
- Large Perforated Baking Sheet
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Ingredients
- 3 medium Yukon Gold potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 6 large eggs
- 1/2 cup French Pantry Garlic Oil (for cooking)
- French Pantry Sel Gris salt and pepper to taste
- Optional: chopped parsley or Manchego cheese for garnish
Instructions
1. Caramelize the Onions
- Preheat oven to 375°F (190°C).
- Spread sliced onions on your bonMat. Drizzle with French Pantry Garlic Oil.
- Roast for 20–25 minutes, stirring halfway, until golden and sweet.
2. Roast the Potatoes
- Increase oven to 400°F (200°C).
- Spread sliced potatoes in a single layer on the bonMat.
- Drizzle with 2–3 tbsp French Pantry Garlic Oil, sprinkle with French Pantry Sel Gris salt.
- Roast for 25–30 minutes, flipping halfway, until golden and tender.
3. Prepare the Egg Mixture
- In a large bowl, beat the eggs.
- Add roasted potatoes and caramelized onions. Season with salt and pepper.
- Let sit for 5 minutes to absorb flavors.
4. Bake in Fluted Round Mold
- Place the Fluted Round Mold on a perforated baking sheet.
- Pour in the mixture (about 3/4 full).
- Bake at 375°F for 20–25 minutes, or until puffed and set in the center.
5. Serve
- Let cool slightly. Slice into wedges.
- Garnish with parsley or Manchego cheese. Serve warm or at room temperature.
