Tortilla De Patatas -- Potato Omelet (Spain)

1. 1

   In an 8 1/2-inch skillet, put the oil & place over medium-low heat.

2. 2

   When oil is hot, add potatoes & cook for 15 minutes, stirring occasionally.

3. 3

   Add onion & cook another 20-30 minutes, or until the potatoes & onion are completely done & lightly golden.

4. 4

   Pour excess oil into a small bowl & set aside.

5. 5

   Put vegetables in a larger bowl, then pour the beaten eggs over the veggies, season to taste with salt & pepper & stir carefully to combine.

6. 6

   WIPE THE SKILLET CLEAN, then pour the reserved oil back into the skillet.

7. 7

   Place over medium heat &, when oil is hot, pour the egg-&-vegetable mixture into it.

8. 8

   Shake the pan to spread this mixture evenly & cook for 7-10 minutes, or until the bottom is golden.

9. 9

   Carefully slide a spatula along the sides & underneath the omelet to make sure it is not sticking, then place a plate over the pan.

10. 10

    Hold it tightly with one hand & turn the pan over with the other hand.

11. 11

    Then slide the tortilla back into the pan & cook for another 3-5 minutes, or until the bottom is set but the inside still slightly moist.

12. 12

    Serve warm or at room temperature & enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.