♛ Easy SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA)

This easy SPANISH POTATO OMELET (TORTILLA A LA ESPANOLA) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 cup olive oil 4 large potatoes, peeled and cup into 1/8 inch slices 1 large onion, thinly sliced coarse salt 4 large eggs

DIRECTIONS

Heat the oil in a 8-9 inch skillet. Add the slices of potato one at a time to avoid sticking together. Alternate layers of potatoes with layers of onions. Cook slowly over medium heat, turning the potatoes until tender, not brown. Drain potatoes in a colander, save oil. Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy. Salt to taste. Add the potatoes, press down to cover potatoes completely with egg. Return to skillet, heat 2 tablespoons of saved oil until smoking point. Add the mixture, spread it out. Rapidly, lower the temperature to medium-high. Shake the pan often to avoid sticking. When the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, Turn several times until cooked

by: kenk1492