This dish of tortilla de patatas is a Spanish classic. It can be served as an appetizer or as a snack cut into squares.
Learn more about Victoria Cherniag Ruiz
Ingredients8 portions
Preparation
Heat the olive oil in a large pan (about the size of a potato omelet).
Add the potatoes and onion in very thin slices. Cook over medium heat stirring occasionally until the potato begins to undo and cooked, about 20 minutes. Put salt and pepper to taste.
In a deep dish, mix the eggs with a fork until they are slightly fluffed.
Let cook with the potatoes until the golden bank is visible and the center almost does not move anymore.
Turn the tortilla in a pan of the same size (already greased with olive oil and hot).
Once finished cooking, turn off the heat and let cool slightly.
Unmold on a platter and serve at room temperature.
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