I originally got this recipe from Rachael Ray, but I have made a couple of changes. This recipe also makes chapata, which is a crostini with squashed tomato all over it. It’s really good, but most of the time I only have the tortilla ingredients on hand.
Here’s my modified version for a big breakfast for myself, or it’s enough for two people. The original recipe is meant for 4 people.
Tortilla with Tomato Toast
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1 potato, thinly sliced
1/2 onion, peeled and thinly sliced
1/4 cup of whatever milk you have on hand
2 slices crusty bread
1 really ripe tomato
1. Heat an ovensafe, medium skillet over medium heat with about 1/4 cup EVOO, four turns of the pan.
2. Add the potatoes and salt them.
3. Turn the potatoes every 2-3 minutes and cook them for about 15 minutes
4. Pre-heat the oven to 450, or a broiler if you have one that works.
5. Add the onions and saute for another 7 minutes. Try not to let the potatoes get brown – you just want them tender.
6. Whisk up the eggs and milk and season with salt. Pour the eggs over the potatoes.
7. Let the omelet settle and get firm at the edges, then place the skillet in the oven and brown the top until the tortilla is firm and golden.
8. Let the tortilla cool.
9. Place the bread on a baking sheet and toast under the broiler.
10. Cut the tomatoes in half and squish and rub their guts all over the toasted bread. Drizzle the bread with olive oil and season it with salt.