1. Peel the potatoes into thin slices.
2. Peel and finely slice the onion. Drizzle the olive oil into a
frying pan over a medium heat, then add the onion and
potatoes. There has to be enough olive oil to cover the
potatoes and onions.
3. Turn the heat down to low and cook for 25 to 30
minutes, or until the onions are turning golden and the
potato slices are cooked through and a bit golden too. Stir
them once in a while.
4. Crack the eggs into a mixing bowl, season with a tiny
pinch of sea salt then whisk together with a fork.
5. When the onions and potatoes are cooked, remove the
pan from the heat and carefully tip them into the eggs.
Leave them for 10 minutes so the potatoes absorb part of
the eggs.
6. Put the mixture back into a clean frying pan with 2
teaspoons of oil. Cook for around 5 minutes, or until there’s
almost no runny egg on top.
7. Use a fish slice to slightly lift and loosen the sides of
the tortilla. Carefully flip the pan over a dinner plate and tip
out the tortilla, then slide it back into the pan and cook for
other 5 minutes, or until golden and cooked through.
8. Turn out the tortilla onto a serving board.
Originally Submitted
12/8/2016
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