Tortilla Española

Ingredients

Check you have the quantities below.

• 1 1/2 pounds potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1/3 cup olive oil
• 1 teaspoon salt
• 6 eggs

Let’s make it

1. Cook potatoes and onion slowly in olive oil with salt over medium-low heat for 15 to 18 minutes until soft but not browned. Drain off most of the oil.
2. Beat the eggs in a bowl, then stir in the cooked potatoes and onion.
3. Cook the mixture in a nonstick skillet over medium heat for 4 to 5 minutes per side, turning carefully, until the eggs are fully set.
4. Rest 5 minutes before slicing.