We fell in love with tortilla espanola on our trip to Spain. However, whenever I tried to re-create it, I was confounded by the cooking methods. If you only use the stove top, most recipes have you flip it. Are they insane? That is a recipe for a floor tortilla. There is also the option of putting it in the oven, but then I can’t kasher that pan for Pesach. Nope, I needed a bake-only option.
Also, because there is no dairy traditionally, the eggs can come out spongy. It’s great because the recipe can be pareve, but who needs egg and meat together? Not me. So I decided to make quiche with potato and onion. The result was… AMAZING! I use my traditional 4 eggs to 1 cup of heavy cream (or whole milk if you don’t have heavy cream), and bake it low and slow. The result is more of a custard, and delicious.
- 3 red potatoes
- 1 medium yellow onion
- 4 eggs
- 1/2 cup heavy cream
- Tartlet Shells
- Preheat oven to 325F
- Peel and slice the potatoes thinly. Slice the onion thinly.
- Fry the potato and onion, sprinkling 1/4 tsp salt and some pepper on it. Put in a pie/tart plate.
- Whisk the eggs and heavy cream with another 1/2 tsp salt. Pour over the potato and onion mixture.
- Bake for 45-55 minutes until a toothpick comes out cleanly.