Egg-and-Potato Tortilla

1. 1

   Preheat the broiler.

2. 2

   In a large nonstick ovenproof skillet, heat the olive oil.

3. 3

   Add the potatoes and cook over moderate heat until almost tender, about 7 minutes.

4. 4

   Add the onion and cook, stirring occasionally, until tender, about 8 minutes.

5. 5

   Using the back of a wooden spoon, coarsely break up some of the potatoes and season with salt.

6. 6

   Add the eggs and stir to combine.

7. 7

   Cook until the eggs are set on the bottom and at the edge.

8. 8

   Transfer the skillet to the broiler and broil the tortilla about 2 inches from the heat for about 1 1/2 minutes, until set and golden in spots.

9. 9

   Invert the tortilla onto a serving plate, cut into wedges and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.