Ingredientes para Potato And Onion Tortilla
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Cómo preparar Potato And Onion Tortilla
- Thinly slice 1 lb (450g) potatoes.
- Finely chop 1 medium onion (about 1 cup).
- Heat 5 tablespoons olive oil in a 10-inch nonstick skillet over medium heat. Add potatoes and onions. Cook, stirring frequently, for 10-12 minutes, until softened but not browned.
- (Optional) Stir in 1/2 cup chopped red/yellow bell pepper, 1/2 cup cooked peas, 1/2 cup corn kernels, or 1/2 cup grated cheddar/Swiss cheese. Season with salt and pepper to taste. Add any desired herbs.
- Meanwhile, whisk 6 large eggs in a large bowl with a pinch of salt and pepper.
- Let the egg mixture stand for 10 minutes.
- Wipe the skillet clean with paper towels. Add the remaining 2 tablespoons of olive oil.
- Pour the egg mixture over the potatoes and onions. Spread evenly.
- Cook over very low heat for 20-25 minutes, covered, until the eggs are set and the bottom is golden brown.
- Carefully invert the tortilla onto a plate (using a larger plate to cover the pan and flip). Slide it back into the skillet, uncooked side down.
- Cook for another 5-7 minutes, until the other side is golden brown and cooked through.
- Let cool slightly before slicing into wedges and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
30g
Carbs
10g
