Dairy-Free Spanish Tortilla (Potato Omelette)

Ingredients

• about 910 g Potatoes
• 1 large Onion
• 1 cup Olive oil
• 8 large Eggs
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large skillet over medium heat. Add the potatoes and onion and cook until softened and lightly browned, about 20-25 minutes, stirring occasionally. Ensure potatoes are cooked through and tender.
3. 3Drain the potatoes and onion, reserving about 2 tablespoons of the olive oil.
4. 4In a large bowl, whisk the eggs with salt and pepper.
5. 5Add the cooked potatoes and onion to the bowl with the eggs and mix well.
6. 6Heat the reserved olive oil in the same skillet over medium heat. Pour the egg mixture into the skillet.
7. 7Cook for about 5-7 minutes, or until the bottom is set and lightly browned. Use a spatula to loosen the edges.
8. 8Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down.
9. 9Cook for another 5-7 minutes, or until the second side is set and lightly browned.
10. 10Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving.

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