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From: heatherondo@webtv.net (Heatherondo)
Newsgroups: rec.food.recipes
Subject: Spanish Tortilla (Egg and Potato Casserole)
Followup-To: rec.food.cooking
Date: 18 Apr 2000 12:56:08 GMT
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Xref: swen.emba.uvm.edu rec.food.recipes:41417

Spanish Tortilla (Egg and Potato Casserole)

2 cups frozen diced potatoes (uncooked frozen hash browns will do, or
fresh diced potatoes as well) 
1 small yellow onion diced 
1 cup Colby or Jack cheese, shredded
2/3 cup milk 
12 eggs
1/2 tsp paprika
salt and pepper to taste 

Spray a square baking dish with a no stick spray such as Pam. Mix the potatoes, 
onion and cheese. and put in the baking dish.  in bowl whip milk, eggs, paprika,
salt and pepper to taste. Pour  egg mixture over potatoes and onions, cover in 
foil and bake at 350: for 1 hour, or until all egg is cooked

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