Ingredients for Tortilla Of Potato And Onions
- Red Potatoes
- Yellow Onion
- Garlic Cloves
- 1/2 cup extra virgin olive oil
- 8 large eggs
- Salt And Pepper
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How to Make Tortilla Of Potato And Onions
- Peel and thinly slice the potatoes and onions. Aim for even thickness for even cooking.
- In a large non-stick skillet or well-seasoned pan, heat the olive oil over medium heat.
- Add the potatoes and onions to the pan. Cook, stirring occasionally, until the potatoes are tender and lightly golden brown (approximately 20-25 minutes).
- Remove the potatoes and onions from the pan and drain on paper towels to remove excess oil. Season with salt and pepper.
- In a large bowl, whisk the eggs together with salt and pepper.
- Add the cooked potatoes and onions to the whisked eggs and gently mix.
- Pour the egg and potato mixture into the same skillet. Cook over medium-low heat for 5-7 minutes, or until the edges begin to set.
- Carefully flip the tortilla using a large plate or spatula. This is easier with a wider pan. Cook for another 5-7 minutes, until the other side is set and golden brown.
- Remove from the pan and let it cool slightly before slicing into wedges. Serve warm or at room temperature as a tapas or light dinner.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
18g
Carbs
4g
