Ingredients for Tortilla De Patatas Potato Omelet Spain
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How to Make Tortilla De Patatas Potato Omelet Spain
- Peel and thinly slice 1 lb potatoes and 1 medium yellow onion.
- Heat 1/2 cup olive oil in an 8 1/2-inch nonstick skillet over medium-low heat.
- Add the potatoes to the skillet and cook for 15 minutes, stirring occasionally, until slightly softened.
- Add the sliced onions and continue cooking for 20-30 minutes, or until the potatoes and onions are tender and lightly golden brown.
- Carefully pour off excess oil, reserving about 2 tablespoons in a small bowl.
- In a large bowl, whisk together 6 large eggs, salt, and pepper.
- Add the cooked potatoes and onions to the bowl with the eggs and gently stir to combine.
- Wipe the skillet clean and return the reserved 2 tablespoons of oil to the skillet. Heat over medium heat.
- Pour the egg and vegetable mixture into the hot skillet.
- Cook for 7-10 minutes, or until the bottom is set and golden brown.
- Using a spatula, carefully loosen the edges of the tortilla. Place a large plate over the skillet.
- Invert the skillet and plate, gently sliding the tortilla onto the plate.
- Carefully slide the tortilla back into the skillet, uncooked side down. Cook for another 3-5 minutes, until the bottom is set and the inside is still slightly moist.
- Slide the tortilla onto a serving plate. Serve warm or at room temperature. ¡Buen provecho!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
13g
Fat
34g
Carbs
14g
