Chris' Potato Salad Spanish Tortilla

Chris made an oil and vinaigrette potato salad (steamed potatoes (sliced before steaming), green onions, olive oil, mustard, vinegar, salt and pepper) for Fathers Day. With the leftovers, she made a 'Spanish Tortilla"

To give you an idea of quantities, here is the list of ingredients for a Spanish Tortilla posted on the NY Times website:

INGREDIENTS

1-1/4 lbs.       potatoes
   1     each     onion
   8     each     eggs 
1/4     cup      olive oil

Chris used her leftover potato salad, in which the potatoes had already been cooked. The quantity was enough to fill the pie plate as shown above. Here is her process:

PROCESS

Arrange potato salad in pie plate
Heat @ 325F for 20 minutes
Beat eggs with salt and pepper (quantity based on personal taste)
Pour egg mixture over potatoes and let sit for 10 to 15 minutes
Bake @ 300F for 15 to 20 minutes

CHRIS' OTHER RECIPES:

Bacon Broccoli Frittata