Spanish Tortilla (Potato and Egg Omelet)

Ingredients

• about 680 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.
3. 3Add potatoes and onion to the skillet and cook until softened and lightly browned, about 20-25 minutes, stirring occasionally. They should be very tender.
4. 4Drain potatoes and onions, reserving about 2 tablespoons of the oil.
5. 5In a large bowl, whisk the eggs with salt and pepper.
6. 6Add the potatoes and onions to the eggs and mix well.
7. 7Heat the reserved oil in the skillet over medium heat.
8. 8Pour the egg and potato mixture into the skillet and cook for about 5-7 minutes, until the bottom is set.
9. 9Place a plate over the skillet and carefully flip the tortilla onto the plate.
10. 10Slide the tortilla back into the skillet and cook for another 5-7 minutes, until the other side is set and the center is slightly soft.
11. 11Slide the tortilla onto a serving plate and let it cool slightly before slicing and serving.

Related Guides