Spanish Omelet/Tortilla De Patatas

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tortilla espanolla
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Ingredients

  • 4 Large Idaho potatoes (peel and slice)
  • 1 Large onion (diced)
  • 6 large eggs
  • 1/2 cup olive oil
  • Salt to taste

Preparation

Preparation

1 Heat the oil in a skillet; add sliced potatoes and diced onions. Cook slowly, medium flame.

2 Turn occasionally until potatoes are tender.

3 Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes.

4 Add potatoes to beaten eggs. Heat 2 Tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly.

5 Lower the heat to medium-high. When potatoes start to brown, put a plate on top skillet and flit to cook other side.

6  Adding another Tbsp of oil. Brown on the other side. Cook for about 2 more minutes.

Source:

Idaho Potato Commission