Spanish potato and egg tortilla
Miscellaneous / / January 01, 2021
This omelet is a traditional Spanish dish. Spanish tortilla is made from boiled potatoes. The dish is served both hot and cold.
- Recipe author: Maria Dronova
- After preparation, you will receive 4 servings
- Cooking time: 15 minutes
- Prep time: 40 minutes
- Total recipe preparation time: 55 minutes
Ingredients
- Potatoes 4-5 pieces
- Onion 1 piece
- Olive oil 2 tbsp spoons
- Eggs 5 pieces
- Salt to taste
- Ground black pepper to taste
Cooking method
-
Boil the potatoes in their skins until soft, cool and peel.
If you have boiled potatoes from past dishes in your fridge, use them. Then the tortilla will be ready much faster.
Cut the onion into rings and lightly fry in olive oil.
Cut the potatoes into thin slices and fry a little with the onions.
Pour eggs, beaten with salt and pepper over the vegetables. Cover and set to medium heat.
When the bottom of the potato omelet is almost cooked and the top is half-baked, remove the pan from the stove.
While pressing down firmly on the lid, turn the pan and tortilla over.
Then put the inverted tortilla back in the pan, cover it with a lid and leave it on the stove.
When the tortilla is completely cooked, remove the lid, cover the skillet with a plate, and turn the dish over again.
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