Tortilla de Patatas for Baking Bloggers

It's time for this month's reveal for the Baking Bloggers group.   We're a group of bloggers who like to bake, OK, so that's pretty simplistic, but we do like to bake.  Each month we bake something to a theme and then publish it on the second Monday of the month, which is today.
This month our theme was to Bake something from Spain.

For some reason lately I've been fixated on potatoes, so when I ran across this recipe from my Betty Crocker International Cookbook, I had to make it.    I made a couple of adjustments to the recipe so this would fit into the theme of baking, and so it might cross the line and become sorta frittata like.
But it is baked.
I gotta tell you this was so good.  Even the leftovers were good.
And I did eat that chive flower, and it was delicious.

 

Without further ado, here it is. 

Tortilla de Patatas - Spanish Potato Omelet

Yield: 1 serving

Author: Sid's Sea Palm Cooking - adapted from a recipe in Betty Crocker's International Cookbook.

Prep time: 10 MCook time: 30 MTotal time: 40 M

This is a great breakfast, lunch or even a light dinner. Not that hard to put together either. 

Ingredients:

• 2 slices bacon - cut into lardons or 1/2 inch size
• 1 medium potato - firm fleshed kind - cut into 1/2 inch cubes and par-cooked
• 1 onion, diced
• 2 eggs
• salt and pepper to taste
• 1/2 tsp. dried Marjoram
• Chives

Instructions:

1. Saute the bacon til crisp, and remove from pan.  Reserve some of the bacon fat in the pan. Add the cubed par-cooked potatoes and onion and cook until the potato is nicely golden brown and tender, around 15 minutes.
2. Whisk the eggs with salt and pepper.   Add the bacon to the potato mixture and stir together.  Pour the eggs over the potatoes, cover and place in the oven at 375 deg. for about 15 minutes to finish baking. 
3. Cut into wedges and serve sprinkled with some chopped chives.  Serve hot or at room temp.

If making this for more than one person, cook at least one potato per person.
This would also make great little appetizer, cut into pieces and served with some Creme Fraiche on top.    

Created using The Recipes Generator

Baking Bloggers

May 2020: Baking of Spain

• • Basque Chicken from Palatable Pastime
  • Catalan Coca from A Day in the Life on the Farm
  • Flan De Leche Condensada from Sneha's Recipe
  • Magdalenas (Spanish Muffins) from Tara's Multicultural Table
  • Patatas Panaderas from Karen's Kitchen Stories
  • Pescado al Horno con Gambas from Culinary Adventures with Camilla
  • San Marcos Cake from Pandemonium Noshery
  • Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Spanish Potato Bake from Making Miracles
  • Tarta de Santiago from Caroline's Cooking
  • Tortilla de Patatas from Sid's Sea Palm Cooking