My mother once told me that "quiche was not invented as a test of masculinity; it was invented as a way to use leftovers." Devotay is a Spanish themed restaurant, so instead of quiche we have tortilla, which is like quiche without the crust. It too is a great way to use leftovers. The recipe below is for potatoes and onions, but whatever filling you can think of will work fine (within reason -- don't try Oreos). Also the Spanish do not put cheese in their tortillas.
Ingredients1 pound red potatos -- washed and sliced 1/4-inch thick
12 ounces onion -- julienned
12 each egg
8 ounces half-and-half
1 pinch nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
Heat a non-stick pan on med-high heat. Coat pan with two tablespoons of the olive oil. Add potato and onion, toss, cover, and cook on medium heat until potatoes are al dente (tender but firm).
Combine remaining ingredients, except remaining olive oil, in a large bowl and whisk to combine.
Pour cooked potato mixture into egg mixture and combine gently.
Clean the pan and heat at medium heat.
When pan is heated, coat with the remaining two tablespoons of oil to cover inside of pan.
Gently pour egg mixture into pan and turn heat to medium-low. Watch carefully until sides are golden brown and center is beginning to congeal. The edges should be bubbling.
Place a large flat lid or plate over the pan. Gently turn the pan over so the tortilla turns out onto the lid. Do not do this over the stove: If it slips, you've got a real mess.
Slide the tortilla back into the pan and cook on medium-low heat until golden brown on bottom.
Remove from pan and allow to cool to room temperature before serving, or cover and refrigerate up to four days. We serve it with a dollop of garlic mayo.