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Spanish Potato Omelet (Tortilla a la Espanola)

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READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together.
  2. Alternate layers of potatoes with layers of onions.
  3. Cook slowly over medium heat, turning the potatoes until tender, not brown.
  4. Drain potatoes in a colander, save oil.
  5. Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy.
  6. Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high.
  7. Shake the pan often to avoid sticking.
  8. When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

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