Tortilla Espanola (Spanish Omelet)
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway
2
Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary
3
Cook for 20 minutes until the potatoes and onions are soft
4
Drain the oil and combine the potato mixture with the eggs
5
Add the salt and mix well
6
In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat
7
Pour in the potato, egg, and onion mixture
8
Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown
9
Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate
10
Immediately slip the uncooked side back into the pan
11
Cook for another 4 to 5 minutes, until the other side is a very light brown
12
Remove the omelet from the pan to a plate and cut into 4 wedges