My husband and I took a Spanish tapas class a couple of months ago. One of the dishes I made during the class was tortilla Espanola, sort of big baked omelet. I’d been wanting to make it again so it became the main item this week for Saturday night dinner.
July 25th Menu
Tortilla Espanola with chorizo
Roasted beet salad
Yogurt with fresh cherry sauce & granola for dessert
There were 12 of us for dinner this week (9 adult & the 3 girls). The little girls weren’t digging the egg dish at all. Mixed review on the salad.
I made one tortilla in the 10″ Calphalon pan and the other in the 12″ Pampered Chef family skillet. The 12″ one came out very easily – yeah for non-stick. I did need to lower the oven temp from 400°F to 325°F for the non-stick though. Other than a few minutes longer there was no real difference. Most of both tortillas were consumed.