Makes 6-8 servings
5 tablespoons canola oil
1 small yellow onion, cut in half and into medium slices
3 large russet potatoes, peeled and sliced 1/8-inch thick
3 tablespoons clarified butter
Freshly cracked black pepper
8 large eggs
2 tablespoons finely chopped flat-leaf parsley
¼ cup heavy cream
1 cup frozen peas, thawed
²⁄³ cup crumbled goat cheese
1. Place a rack in the middle of the oven and preheat to 400 degrees. Line a rimmed baking sheet with foil and set aside.
2. In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. Add the onions and cook, stirring for 6 minutes, until translucent and just-starting to brown. Add 3 tablespoons of water and cook for about 4 minutes, scraping up any brown bits from the bottom of the pan, until the water evaporates and the onions take on a uniform brown color.
3. Transfer the onions to the prepared roasting pan. Add the potato slices and toss well. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil and season generously with salt and pepper. Toss with tongs. Cover the pan with foil.
4. Bake until the potatoes are tender, 25 to 30 minutes. Let cool for 15 minutes. Reduce the oven temperature to 350 degrees.
5. In a medium bowl, whisk together the eggs, parsley, and cream. Stir in the peas and half of the goat cheese. Season with salt and pepper.
6. In a 10-inch cast-iron skillet set over medium-high heat, melt the remaining 2 tablespoons butter, swirling the pan so that the butter coats the sides of the pan as well. Add half of the cooked potatoes and goat cheese to the pan. Top with half of the egg mixture, spreading the peas as evenly as possible across the pan. Add the remaining potatoes, followed by the remaining egg mixture, again spreading the remaining peas and goat cheese across the tortilla. Cover with foil.
7. Bake for 30 minutes. Remove the foil and bake for 5 to 10 more minutes, until the tortilla is slightly browned and lightly puffed. Slice and serve directly from the skillet, warm, or at room temperature.
From Over Easy: Sweet & Savor Recipes For Leisurely Days by Joy Wilson (Potter, 2017
Per Serving: 377 calories; 14 grams protein; 29 grams carbohydrates; 4 grams sugar; 23 grams fat; 214 milligrams cholesterol; 237 milligrams sodium; 5 grams dietary fiber.