Tortilla de patatas y cebolla 😋 
Spanish Potato and Onion Omelette (Tortilla de Patatas y Cebolla) 😋
Cooking Instructions
- 1
Peel the potatoes and slice them thinly. Do the same with the onion.
- 2
Pour plenty of extra virgin olive oil into a large skillet. When the oil is hot, add the potatoes and onion over medium-low heat and sprinkle with a little salt. Cover with a lid. Make sure the potatoes don't brown and gently mash them with a spatula as they cook.
- 3
Once the potatoes and onion are soft and tender, increase the heat to high for a short time to let them get a little crispy. Then remove the skillet from the heat.
- 4
Crack the eggs into a large bowl, add a pinch of salt to each, and beat them well.
- 5
Drain the potatoes and onion well to remove excess oil, then add them to the bowl with the eggs. Mix together.
- 6
Add a little of the reserved oil to a smaller skillet. When hot, pour in the egg and potato mixture. Cook over medium-low heat, making sure the center sets and moving the skillet so it doesn't stick.
- 7
After about 5 minutes, flip the omelette for the first time. Repeat the process.
And it's ready to serve. Enjoy!
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