Tortilla Espanola Recipe
Ingredients:
2 Tablespoons of oil (olive oil)
6 pieces of potatoes (medium); peeled then sliced thinly
1 piece of onion (large); chopped finely
1/2 teaspoon of pepper
1/2 teaspoon of salt
6 pieces of eggs (large)
2 Tablespoons of oil (olive oil)
1/2 teaspoon of salt
Instructions:
Heat two tablespoons of oil on an iron-cast skillet then add potatoes, onion, half teaspoon of salt, and pepper. Cook above moderate heat for 4-5 mins, stir constantly. Cover then cook for another 5 mins till potatoes soften, don’t brown them.
Combine half teaspoon of salt and eggs inside a bowl then beat till frothy. Add the mixture of potato; stir thoroughly. Heat a clean iron-cast skillet then add two tablespoons of oil; tilt the pan to coat the insides. Pour the mixture of egg then cook for 5 mins above moderately low heat.
Place inside the oven and bake (375 degrees F) for ten mins or till set. Carefully loosen it with spatula then invert on a serving platter. Cut to wedges then serve at once.
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