Spanish Tortilla with Butternut Squash
Fall Spanish Tortilla with Butternut Squash
I was craving a Spanish tortilla, and I also had leftover harissa spiced butternut squash from a prior dish. Why not!
- Peel and slice about a pound of potatoes into 1/4th inch rounds.
- Leftover harissa spiced butternut squash, cubed, sliced as will be a bit inconsistent in shape.
- One large onion sliced, in half rings or diced. Whatever your preference is.
- Fresh garlic if you wish. Chopped.
- 1/4 cup of oil.
- 6 large eggs.
Add oil to your oven proof frying pan heating on medium high. Add mixture and let it cook/set for a few minutes. Transfer to oven to bake for about 20 minutes give or take a few. It is done when set firmly. Remove from oven and let set to cool a few minute. Place a plate over the top of the tortilla and flip the pan CAREFULLY so you have a traditional looking tortilla. Again emphasize carefully as you do not want to get burned.
Enjoy with a side salad, glass of wine, fresh baguette. Whatever your heart desires.