RECIPE OF TORTILLA ESPANOLA
Ingreidents
3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
Recipe
1. Heat oil in a pan over medium high heat, add potatoes and onions to cook, mixing the pan until the potato and onion are soft and not brown for 20 minutes.
2. Beat 6 eggs into a large bowl until they turn a yellow pale colour, mix the onion and potatoes with a spoon to the beaten eggs and leave the oil in the pan.
3. Put another tbsp of oil into the pan with the other oil from the previous cook of onion and potato. Add the egg mixture, spreading the potatoes evenly in the pan in the egg mixture. Cook until the bottom of the tortilla is a light brown.
4. Gently shake pan so the tortilla doesn't stick, then slide a spatula gently along the edges and underneath tthe ortilla. Place a large plate over pan and quickly turn plate and pan over so the tortilla will fall onto plate. Add 1 tsp to the pan and slide the tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.
3⁄4 cup Spanish olive oil
6 medium russet potatoes, peeled, quartered, and thinly sliced
1 medium yellow onion, peeled, halved, and thinly sliced
6 eggs
Recipe
1. Heat oil in a pan over medium high heat, add potatoes and onions to cook, mixing the pan until the potato and onion are soft and not brown for 20 minutes.
2. Beat 6 eggs into a large bowl until they turn a yellow pale colour, mix the onion and potatoes with a spoon to the beaten eggs and leave the oil in the pan.
3. Put another tbsp of oil into the pan with the other oil from the previous cook of onion and potato. Add the egg mixture, spreading the potatoes evenly in the pan in the egg mixture. Cook until the bottom of the tortilla is a light brown.
4. Gently shake pan so the tortilla doesn't stick, then slide a spatula gently along the edges and underneath tthe ortilla. Place a large plate over pan and quickly turn plate and pan over so the tortilla will fall onto plate. Add 1 tsp to the pan and slide the tortilla back in (uncooked side down), carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes. Cut into wedges and serve at room temperature.