Tortilla espanolacspanish omelette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Russet potatoes, boiled | |
| Until tender, peeled and | ||
| Cubed into 1/4inch dice | ||
| 6 | Eggs | |
| 4 | tablespoons | Extra virgin olive oil |
| 1 | Spanish onion, sliced into | |
| ¼ | Inch slices | |
| Salt and pepper | ||
Directions
In a mixing bowl, stir together potatoes and eggs and season with salt and pepper. In a 10inch nonstick saute pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes. Pour onions into egg mixture and stir quickly. Pour egg mixture back into nonstick pan, lower heat to medium and cook 6 minutes. Carefully flip over and continue cooking until eggs are set, about 6 to 7 more minutes. Remove to plate and serve at room temperature.
Yield: 4 as tapas
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