40 minutes
A traditional Spanish dish consisting of a hearty omelette made with eggs, potatoes, and onions, cooked to perfection and enjoyed warm or at room temperature.
Potatoes, peeled and sliced
0 lb
Large Onion, sliced
each
0.25 fluid ounces
Salt, to taste
teaspoons
Black Pepper, freshly ground
teaspoons
Large Eggs, beaten
each
1. Sauté Potatoes and Onions
In a nonstick skillet, warm a cup of olive oil over medium heat and cook the sliced potatoes and onions seasoned with a pinch of salt and black pepper until they are soft but not colored.
2. Drain and Cool
Once the potatoes and onions are tender, drain the oil, reserving it for later use, and allow the mixture to cool slightly.
3. Combine Eggs with Potato Mixture
Crack six large eggs into a mixing bowl, whisking them until just combined. Fold in the slightly cooled potato and onion mixture.
4. Cook the Tortilla
Return the skillet to the heat with a tablespoon of the reserved olive oil. Pour in the egg and potato mixture, cooking until the edges set and the bottom turns golden, about five minutes.
5. Flip and Finish Cooking
Invert the skillet onto a large plate to flip the tortilla, then slide it back into the skillet with another tablespoon of olive oil, cooking for another five minutes until the eggs are set and both sides are golden.
Comments (0)