Spanish Omelet/Tortilla De Patatas
Servings
Ingredients
- 4 Large Idaho potatoes peel and slice
- 1 Large onion diced
- 6 large eggs
- 1/2 cup olive oil
- Salt to taste
Instructions
Preparation
- 1 Heat the oil in a skillet; add sliced potatoes and diced onions. Cook slowly, medium flame.2 Turn occasionally until potatoes are tender.3 Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes.4 Add potatoes to beaten eggs. Heat 2 Tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly.5 Lower the heat to medium-high. When potatoes start to brown, put a plate on top skillet and flit to cook other side.6 Adding another Tbsp of oil. Brown on the other side. Cook for about 2 more minutes.
- Source:
- Idaho Potato Commission
enjoyed this recipe,a favorite when I was in spain
a great option for break the fast — quick and very child-friendly recipe!