Meatless Meal: Potato and Egg Tortilla

This past year I've been trying to work in at least one meatless meal among our weekly dinners. Some have been hits; others not so much. I'm still experimenting with what works with my family. The recipe below is one that's gone over well, and I would go so far as to say it's family-friendly. Plus it is reminiscent of a meal that the au pair from Spain who lived with us for a year over a decade ago used to make for us ~ and she just had her first baby! This meal is on our menu this week.

Potato and Egg Tortilla

¼ cup olive oil

2 medium sized potatoes, peeled and thinly sliced

1 medium onion, thinly sliced

8 large eggs

¼ cup 2% milk

½ teaspoon salt

· Preheat broiler.

· Heat the oil in a medium, oven-safe skillet over medium heat.

· Add the potatoes and cook for about 5 minutes.

· Add the onion and cook, stirring occasionally, until the potatoes and onions are softened.

· Whisk together the eggs, milk, and salt.

· Pour the egg mixture into the skillet and cook until firm around the edges.

· Transfer skillet to the broiler, cooking until the top is firm and golden.

· Cool and serve in wedges.

Serves 4.