Spanish Tortilla (Potato Omelette)

1. 1

   Slice the potatoes as thin as possible and dry with a paper towel.

2. 2

   Saute potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).

3. 3

   Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.

4. 4

   Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the bottom is golden brown.

5. 5

   Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the cooked side is on top.

6. 6

   Cover and cook for about 5 minutes longer.

7. 7

   Cut into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.