Eggs and potatoes team up to make this classic Spanish dish which can be served as a snack, appetizer or main dish. Add some salt, pepper, onion and olive oil, and the flavor is complete. This is really delicious.
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
5 peeled, thinly sliced, medium Idaho potatoes
1 finely chopped, small yellow onion
Olive oil, as needed
Salt and black pepper, to taste
Heat a splash of oil in a pan over a low to moderate heat.
Add the potatoes and cook them, covered, for 10 minutes, or until they are tender.
Don’t let them get crispy.
Meanwhile, heat 1/4 cup (60ml) of olive oil in another pan.
Sauté the onions in there until the are translucent.
This should take about 5 minutes.
Strain the potatoes and onions into a bowl, draining off as much oil as you can.
Keep the oil if you want, to use it in another dish.
Crack the eggs into a bowl and whisk them, then stir in the potatoes and onion.
Grind in some salt.
Heat a couple of tablespoons of oil in a skillet over a moderate heat.
Add the omelet mixture and turn the heat to medium-low.
Cook the omelet until the eggs are set, then lift a corner with a spatula to see if the bottom of the omelet is golden.
This will take about 8 minutes.
Put a plate over the top of the pan and flip the tortilla over.
Return the pan to the heat (you might need some more oil) and put the tortilla back in, so you can cook the other side for about 5 minutes.
Flip the finished omelet on to the plate, then slice and serve.