Dairy & Nut-Free Spanish Omelet (Tortilla Española)

Ingredients

• about 450 g Potatoes
• 1 medium Onion
• 6 large Eggs
• 1 cup Extra Virgin Olive Oil
• to taste Salt
• to taste 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.
3. 3Add the potatoes and onion to the skillet and cook slowly until tender and slightly golden, about 20-25 minutes. Stir occasionally to prevent burning.
4. 4In a separate bowl, whisk the eggs with salt and pepper.
5. 5Drain the potatoes and onions, reserving the olive oil. Let them cool slightly.
6. 6Add the potatoes and onions to the whisked eggs and mix well.
7. 7Heat a tablespoon of the reserved olive oil in the same skillet over medium-low heat.
8. 8Pour the egg mixture into the skillet and cook slowly until the bottom is set and the top is still slightly runny, about 8-10 minutes.
9. 9Place a large plate over the skillet and carefully invert the omelet onto the plate.
10. 10Slide the omelet back into the skillet and cook for another 5-7 minutes, until the second side is set.
11. 11Slide the omelet onto a serving plate and let it cool slightly before slicing and serving.

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