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.

Boil the potatoes to soften them a bit. Salt the water.  About 8 minutes give or take.  Drain.  Place aside in a bowl with the chopped onion, garlic and butternut squash.  Salt the mixture.  Heat your oven to 400.  425 on the West Coast.
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.