Spanish Tortilla
A home-style Spanish potato and onion omelet that works for breakfast, lunch, or dinner.
Ingredients
- Potatoes600 g
- Eggs6 pcs
- Onion1 pcs
- Olive oil80 ml
- Salt1 tsp
- Black pepper0.5 tsp
Instructions
Peel the potatoes and slice them thinly; cut the onion into half-moons.
Heat the olive oil in a skillet, add the potatoes and onion, and cook for 15–18 minutes over medium heat until tender.
Beat the eggs with salt and pepper in a large bowl.
Add the warm potatoes and onion to the eggs, mix gently, and let stand for 5 minutes.
Pour the mixture into a lightly oiled skillet and cook over low heat for 6–8 minutes until the bottom is set.
Cover with a plate, flip the tortilla, slide it back into the skillet, and cook the other side for 3–5 minutes. Rest briefly before slicing.
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