CentMenu / Dinner · Lunch
Spanish potato tortilla
The Spanish classic of tender potatoes and onion held together with eggs.
VegetarianNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) potatoes
- 8 eggs
- 1 onion
- 4 tbsp (60 ml) olive oil
- ¾ tsp (4 g) salt
Let’s cook
Peel and thinly slice 2.2 lb (1 kg) potatoes and 1 onion; heat 3 tbsp (45 ml) olive oil in a nonstick skillet over medium-low heat.
Add the potatoes, onion and ¾ tsp (4 g) salt, cover and cook for 25 minutes, turning gently now and then, until soft without browning much.
Beat 8 eggs in a large bowl, fold in the warm potatoes and rest for 3 minutes.
Heat 1 tbsp (15 ml) olive oil in the skillet over medium-low heat; add the mixture and cook for 6 minutes, then invert onto a plate and slide back in for 5 minutes, until fully set.