Spanish Potato Omelette (Tortilla de Patatas)

Name: Spanish Potato Omelette (Tortilla de Patatas)
Yield: 4 -6 raciones
Ingredients: 2.2 lbs potatoes, peeled and thinly sliced (about 1 kg); 10 medium eggs; 1 onion, thinly sliced; Oil for frying the potatoes; Parsley; Salt and pepper

Monik @Moniks_Food_21

Barcelona

Spanish Potato Omelette (Tortilla de Patatas)

Monik @Moniks_Food_21

Saved

Ingredients

1 hora aprox

4 -6 raciones

2.2 lbspotatoes, peeled and thinly sliced (about 1 kg)
10medium eggs
1onion, thinly sliced
Oil for frying the potatoes
Parsley
Salt and pepper

Saved

Steps

1 hora aprox

1

Peel and slice the potatoes, then place them in a skillet with enough oil to gently fry them until tender. Once done, set aside.
2

Slice the onion thinly. Add a little oil to a skillet, add the onions, and sprinkle with a bit of salt. Cook, watching carefully so the onion doesn’t burn.
3

In a large bowl, beat the eggs well with a whisk. Once combined, add salt, pepper, and parsley to taste. Add the potatoes and onion, and mix well.
4

Add a little oil to a skillet and heat it up. Once hot, pour in the mixture, reduce the heat to low, and cook slowly with the skillet covered.
5

When the omelette starts to set, carefully flip it over using the lid. Cook to your preferred doneness and serve hot or cold. It’s great with bread.