Potato And Onion Spanish Omelet (Andalusian)(Tortilla Andaluz De Patata Y Cebolba)

1. 1

   Peel and dice potatoes and onions.

2. 2

   Heat iron skillet over low heat after pouring in small amount of olive oil.

3. 3

   First, slowly cook potatoes, adding them gradually to skillet, then push them aside and start adding and cooking slowly the onions.

4. 4

   Stir constantly.

5. 5

   Beat eggs in a bowl and after potatoes and onions are cooked soft, start adding eggs gradually - low heat, remember. When omelet is firm, sprinkle on top the parsley and bacon bits if desired.

6. 6

   Use spatula to make sure omelet is loose at sides and underneath.

7. 7

   Then put under broiler briefly to achieve a golden brown appearance.

8. 8

   Remove from broiler and skillet.

9. 9

   Slice in tiny wedges; serve hot or cold.

10. 10

    Good for cocktail parties.

11. 11

    In large slices, can be basis for a meal with a salad.

12. 12

    Spaniards use this, with bread and wine, as a meal in the fields or as picnic fare.

* Per serving · 4 servings · Values may vary.

No additional tips available.