Tortilla de Patata & Cebolla

1. 1

   Heat the oil in a large skillet, cook the onions until soft.

2. 2

   Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes.

3. 3

   Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs.

4. 4

   Stir the potatoes around to cover well with the egg, and season with salt and pepper.

5. 5

   Remove most of the oil from the skillet, leaving about 1 tablespoon.

6. 6

   Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip.

7. 7

   Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.

8. 8

   Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.