TORTILLA DE PATATAS
Spanish Potato omelette
INGREDIENTS
1 potatoe
1 onion
4 eggs
Salt
Oil
Olive oil
PREPARATION
Peel and cut the potato into slices as well as the onion. Then put it aside.
In a medium bowl add the eggs and sprinkle a pinch of salt in each yolk. Whisk and put it aside.
In a frying pan at medium high heat add enough oil to cover the potato and onion. Let it warm up. Add the onion and followed by the potatoes to cook for 10 minutes or until you are able to cut through the potato.
Strain as much of the oil from the potato. Add them to the egg and let them rest for at least 5 min.
In the same frying pan at medium heat add 1 tbs olive oil, to avoid from sticking. Then incorporate the mixture of egg, potato and onion. Spread it across the pan. Cook for 2 minutes or until the egg is no longer runny. Turn off the fire.
With a plate bigger than the pan, place it to cover and flip. Bring the fire back and place the tortilla back in to cook the other side for 1 min or 2 if you want it well done.