Spanish Tortilla de Patatas
Easy 5 ingredients potato omelette
Servings: 1
Adjust servings here:
Equipment
- frying pan
- round plate bigger than the size of the frying pan
- big mixing bowl
- heat resistant bowl
- peeler
Ingredients
- 450 grams potatoes
- 1 onions yellow
- 5 eggs
- 80 ml olive oil
- a bit salt & pepper
Instructions
- Clean the potatoes and cut in slices. Add the potato slices to a heat resistant bowl and add to the microwave for 15 minutes. In case you don't have a microwave; add the potato slices to an oven tray and add a little bit of olive oil. Add to the oven for 25-30 minutes on 200 C or 400 F.
- Cut the onion. Slice half of the onion to half moons and the other half to small dices.
- Warm up a frying pan on medium-high heat. Add olive oil and sauté the onions. Add the potatoes. Crush the potatoes a bit but make sure to leave some chunks.
- Switch off heat and cool down the onion-potato mixture for at least 10 minutes.
- Grab a mixing bowl. Beat the eggs in the bowl. Add salt and pepper.
- Add onion-potato mixture to the egg mixture. Mix all ingredients.
- Heat up the frying pan again on medium-high heat.
- Add the egg mixture to the frying pan. Wait until the edges turn brown and turn to low heat. Shake the pan a little bit to avoid the mixture sticking to the pan. Use a lid so the tortilla will get cooked on the inside as well.
- Flip the tortilla when the edges turn brownish. Add a plate upside down on top of the tortilla. Hold the pan with one hand and press the plate with the other hand. Turn the pan but be careful as the oil is hot. I advice to flip the tortilla above the sink or kitchen paper.
- Carefully slide the tortilla back in to the pan. Press a bit on top, shake to avoid sticking and let the tortilla in the pan for only a few minutes.
- Switch off heat, add tortilla to a plate or chopping board. Cut the slices as a pizza.
Notes
Serve this recipe with a fruity Sangria.
Enjoy!
