Spanish Potato Omelette (Tortilla)

1. 1

   Heat 1 1/2 cups oil in a nonstick skillet. Add potato slices and onion, and cook covered, over low heat, for 20-30 minutes. It's done when potatoes are tender. Remove potato slices and onion from skillet and drain in a colander. Put on paper towels. Wipe out the skillet using paper towels.

2. 2

   Beat eggs in a bowl. Add potatoes and onions and mix. Season with salt and pepper.

3. 3

   Heat 1 tablespoon olive oil in the same pan. Add the egg mixture and cook, over low heat, for 3-4 minutes. Place a plate or a lid (it should be bigger than your skillet) on the top of the pan and flip it. The omelette should be on a lid now.

4. 4

   Heat remaining 1 tablespoon olive oil and put the omelette back in. Cook for 2-3 minutes more. Serve either warm or cold.

* Per serving · 4 servings · Values may vary.

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