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Spanish Potato Tortilla
Ready Time: 50min
Prep Time: 20min
Cook Time: 30min
Recipe by: Couple in the Kitchen
A Spanish classic, tender slices of yellow potatoes seasoned with sweet onions and olive oil, baked with fluffy eggs and sliced.
3 medium yellow potatoes
1 sweet or yellow onion
1/2 cup (120 ml) olive oil
6 each large eggs, lightly beaten
1 tsp (~1g) Sea Salt
Prep Time: 20min | Cook Time: 30min
Slice the potatoes and onions (1/8
th inch thick). Heat the olive oil in a large nonstick skillet. Add the sliced onions, and cook for 3-5 minutes or until they are translucent.
Add sliced potatoes, cook for another 10-15 minutes.
Add 6 eggs to a large bowl.
Remove and strain the potatoes and onion from the oil and place in the bowl with the eggs, stir, and season with salt.
Cover and let the rest for 15 minutes.
Warm-up a medium-sized non-stick pan with olive oil.
Cook the mixture for 1 minute on high heat, and 2-3 minutes on low heat until the edges are cooked.
Use a plate that’s larger than the pan to flip the mixture with the pan onto the plate.
Add the flipped potato tortilla back into the pan and cook it for 1 minute on high heat, and 2-3 minutes on low heat.
Take off the pan, and let the tortilla sit for 5 minutes to fully set.
Spanish tortillas are traditionally served at room temperature, but they can also be eaten warm or straight out of the refrigerator.
Spanish tortillas are traditionally eaten as a tapas dish, but it’s great all day long.
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