Vermont Tortilla
Team: Bakersfield Lil' Chefs
Host School: Baskersfield
Age Group: Middle School
Ingredients
3-4 Potatoes
1 Onion
4 eggs
3 T water
1 apple
2 T maple syrup
1/2 red bell pepper
2 oz. cheddar cheese
salt
pepper
3-4 T vegetable oil
sveeral leaves of cabbage or other vegetable for garnish
Preparation Instructions
- Peel, quarter and slice 3 medium or 4 small potatoes.
- Chop 1 onion
- Chop bell pepper and purple cabbage and other vegetables
- Chop or grate cheese
- Heat skillet add oil and sautee onion and potatoes. Salt, cover and stir until fully cooked 15- 20 min.
- Meanwhile in a large bowl mix eggs and water with a fork.
- When potatoes and onion are fully cooked pour them into the egg mixture. Add bell pepper and cheese.
- Pour mixture into shallow oiled baking pan.
- Bake at 350 degrees until bubbling and tortilla just starts to brown. approx 20 min
- Cut, garnish with purple cabbage or other seasonal vegetable and serve. Can be served hot or cold.
In Spanish cooking a tortilla is a thick omelet with onions and potatoes with your choice of other vegetables. It is traditionally cooked on the stove top in a well oiled skillet and flipped haly way through the cooking but can be baked without any flipping! Tortilla is diminutive for cake and is traditionally cut into wedges. It is good served hot or cold.