Spanish Tortilla Recipe

Spanish Tortilla
  • 6 local, free-roaming-chicken eggs; pretty orange yolk, can tell the chickens are getting out more
  • 1/2 cup raw milk (whole milk)
  • 3 or 4 small potatoes, sliced in half, then in 1/4 inch slices
  • 1/2 big yellow onion, or  1 medium onion, sliced in 1/2 moons (about 1/4 inch, or whatever you can handle without cutting yourself or others)
  • Olive oil
  • Salt
  • Cast iron skillet
Preheat oven to 400ºF. Place a rack in the upper part of the oven, but not all the way up. Heat up the cast iron skillet, turn it to medium heat, add olive oil. Immediately add onions and salt, so that the oil does not burn (very important! Burnt oil will make you pretty sick!). Sauté onion until soft and translucent (medium or medium high heat, depending on the stove). Add potatoes, keep sautéing until potatoes are slightly soft. Meanwhile, mix eggs, milk, and salt with a fork, then add the egg mixture to the skillet. Turn off fire, put skillet in the oven (to bake the top of the omelet) for about 15 minutes, or until golden brown. Serve with...

Local turnip greens...
...and a salad of local lettuce, arugula,
red onion, and olive oil dressing.

All local vegetables from Down to Earth Farm. Onions, garlic and potatoes from Grassroots Natural Market

I priced the eggs, vegetables and condiments, and the result was less than $10 for a meal for the whole family, plus left-overs. 

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