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Spanish tortilla (potato omelet)
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Ingredients
Method
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- Peel and wash the potatoes, then cut them into thumb-sized cubes; rinse and salt lightly.
- Fry the potato cubes in hot olive oil, stirring occasionally, until tender but not too browned; drain.
- Sauté the finely chopped onion in the same oil until translucent, then add it to the potatoes and pour off the excess oil.
- Beat the eggs thoroughly in a bowl with a pinch of salt, then stir in the fried potatoes and onion.
- Heat a little oil in a large pan over medium heat, pour in the mixture and cook for 7-8 minutes, gently lifting the edge to check that it isn't sticking.
- Flip the tortilla using a large plate, then cook the other side for another 2 minutes before serving.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Tortilla de patatas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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