Spanish Tortilla for a Crowd
 
Prep time
Cook time
Total time
 
Author:
Serves: 20, or 80 appetizers portions
Ingredients
  • 4 pounds Yukon gold potatoes
  • 2 cups chopped scallions
  • 1 tsp. crushed red pepper flakes
  • 36 large eggs
  • 3 cups sour cream
  • ½ cup milk
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 pound grated Cheddar (extra sharp will give more flavor), divided
Instructions
  1. Prepare 2 hotel pans by laying a piece of parchment paper lengthwise in the pan so that the ends come up the sides. Spray the paper with cooking spray. Preheat the oven to 350 degrees.
  2. Clean and slice the potatoes about ¼ inch thick; place in a large pot of water and bring to a boil. Reduce heat to simmer and cook for 5 minutes; drain and rinse under cold water. Divide between the two prepared hotel pans, spreading them into an even layer across the bottom. Sprinkle half of the scallions into each pan and sprinkle the potatoes with some salt and pepper.
  3. Whisk the eggs together in a large bowl and whisk in the sour cream, milk, salt, pepper and red pepper flakes until smooth. Stir in ¾ pound of the cheese, reserving the remaining cheese to sprinkle on top.
  4. Divide the mixture between the 2 hotel pans, and use your hands or a spatula to press the mixture evenly into place, ensuring that the eggs get under the potato slices. Sprinkle the remaining cheddar across the top of the two pans.
  5. Bake until puffy and set, about 45 minutes. Let cool in the pan before attempting to remove the tortilla. Gently lift the tortilla by grasping the ends of the parchment paper and lifting the entire tortilla out in one piece to a cutting board. Discard the parchment paper and cut the tortilla into desired sized pieces (2-inch shares for appetizers, larger portions for an entree). Serve at room temperature with Spanish Sofrito Sauce on the side.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2016/06/spanish-tortilla-crowd/