Spanish Egg And Potato Tortilla

1. 1

   Adjust oven rack to the middle position; preheat oven to 450u00b0.

2. 2

   Heat oil in a 10-inch ovenproof nonstick skillet over med-high heat until shimmering.

3. 3

   Add in potatoes, onion, and 1/2 teaspoon salt.

4. 4

   cover and cook, stirring occasionally, until potatoes and onion are soft, 8-10 minutes.

5. 5

   In a bowl, whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper together.

6. 6

   Add eggs to the skillet and cook, using rubber spatula to stir gently in circular motion, until mixture is slightly thickened, about 1 minute.

7. 7

   Bake in oven until top is puffed and edges have pulled away slightly from sides of pan, 3-5 minutes.

8. 8

   Use rubber spatula to loosen tortilla from skillet, then slide onto cutting board, slice into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.