Gluten-Free Spanish Tortilla (Potato Omelette)

Ingredients

• about 680 g Potatoes
• 1 medium Onion
• 6 large Eggs
• 1 cup Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Peel and thinly slice potatoes and onion.
2. 2Heat olive oil in a large non-stick skillet over medium heat. Add potatoes and onion and cook until softened and lightly browned, about 20 minutes, stirring occasionally.
3. 3In a large bowl, whisk eggs with salt and pepper.
4. 4Remove potatoes and onion from the skillet and drain off excess oil, reserving about 2 tablespoons in the skillet.
5. 5Add potatoes and onion to the bowl with the eggs and mix well.
6. 6Pour the potato and egg mixture back into the skillet over medium-low heat. Cook for 10-15 minutes, or until the bottom is set and lightly browned.
7. 7Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet to cook the other side for another 5-10 minutes, or until set.
8. 8Let the tortilla cool slightly before slicing and serving.

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