Ingredients for Spanish Potato Omelet Tortilla De Patatas
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How to Make Spanish Potato Omelet Tortilla De Patatas
- Peel and thinly slice 1kg potatoes and 1 large onion.
- In a large skillet, heat 1/2 cup olive oil over medium heat.
- Add the potatoes and onions to the skillet and cook, stirring occasionally, until the potatoes are tender and golden brown (about 20-25 minutes).
- Remove the potatoes and onions from the skillet with a slotted spoon and set aside on paper towels to drain excess oil.
- In a large bowl, whisk together 6 large eggs with a pinch of salt and freshly ground black pepper.
- Add the cooked potatoes and onions to the egg mixture and stir gently to combine.
- Pour the egg and potato mixture into a non-stick skillet (about 10 inches) that has been lightly oiled with olive oil over medium heat.
- Cook for about 5-7 minutes until the edges begin to set.
- Place a large plate over the skillet. Flip the tortilla onto the plate and carefully slide it back into the skillet.
- Cook for another 5-7 minutes, or until the other side is golden brown and cooked through.
- Remove the tortilla from the skillet and let cool for a few minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
7g
Fat
20g
Carbs
4g
