Spanish Tortilla
Equipment
Ingredients
Ingredients
potato (peeled, thinly sliced)
500 g
egg (beaten)
6 pcs
onion (thinly sliced)
1 pcs
olive oil
60 ml
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare vegetables
Peel and thinly slice the potatoes and onion.
Heat olive oil
Pour olive oil into a non-stick pan and heat over medium heat.
Fry potatoes and onion
Add sliced potatoes and onion to the pan. Cook gently, stirring occasionally until potatoes are tender but not browned.
Mix eggs with potatoes
Beat eggs with salt and pepper, then pour over the cooked potato mixture. Stir gently to combine.
Cook tortilla
Cook on medium-low heat until the bottom is set and golden, about 5-7 minutes.
Flip tortilla
Place a plate over the pan and carefully flip the tortilla. Slide it back into the pan to cook the other side for 3-4 minutes.
Rest tortilla
Remove from heat and let rest for 10 minutes before slicing.
Storage
Best enjoyed fresh or within 2 days. Can be served cold or at room temperature.
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