breakfast · vegetarian · dairy-free · gluten-free
Tortilla de papas (Spanish potato omelet)
Thick potato and onion omelet slow-cooked in olive oil, set but still juicy in the middle.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
Contains egg.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Gently cook potatoes and onion in oil over medium-low until tender but not browned, 20 minutes. Drain (save oil).
-
2
Beat eggs with salt, fold in potatoes and rest 10 minutes.
-
3
Heat 2 tbsp oil in a 23 cm nonstick pan and cook the mixture over medium-low, shaking, 6 minutes.
-
4
Flip onto a plate, slide back and cook 3 minutes. Serve warm or at room temperature.
