Ingredientes para Spanish Potato Omelet Tortilla A La Espanola
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Como fazer Spanish Potato Omelet Tortilla A La Espanola
- Peel and thinly slice the potatoes (about 1/8 inch thick). Slice the onion thinly as well.
- Heat 1/2 cup olive oil in an 8-9 inch non-stick skillet over medium heat. Add the potato slices in a single layer, avoiding overcrowding. Cook slowly, turning occasionally, until the potatoes are tender but not browned (about 15-20 minutes).
- Once the potatoes are tender, add the sliced onions and cook for an additional 5 minutes, stirring occasionally, until softened.
- Remove the potatoes and onions from the skillet using a slotted spoon and drain them on paper towels to remove excess oil. Reserve the cooking oil.
- Wipe the skillet clean. In a large bowl, whisk the eggs with salt until lightly frothy.
- Gently stir in the cooked potatoes and onions.
- Heat 2 tablespoons of the reserved oil in the clean skillet over medium-high heat until shimmering but not smoking.
- Pour the egg and potato mixture into the hot skillet. Spread it evenly across the bottom.
- Reduce heat to medium-low and cook undisturbed for about 5-7 minutes, or until the edges begin to set and the bottom is lightly golden brown.
- Place a large plate on top of the skillet. Carefully invert the skillet, allowing the tortilla to slide onto the plate.
- Slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the other side is golden brown and cooked through. You may need to gently shake the pan to prevent sticking.
- Carefully remove the tortilla from the skillet and let it cool slightly before slicing and serving. Enjoy your delicious Tortilla Española!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
18g
Fat
45g
Carbs
22g
