Meanwhile beat the eggs with salt and pepper until foamy 1 2 minutes. Cook 10 to 12 minutes or until tender but not falling. Add the potatoes onions and salt cook covered over medium heat until soft and tender. To skillet add onion. Set a fine mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil.

In 10 inch nonstick skillet heat oil on medium. Made from potatoes eggs and onions tortilla can be served at any time of day either warm or cold. Spanish potato omelette spanish tortilla is perfect served hot or cold and so easy to make. Ingredients cup olive oil pound potatoes thinly sliced salt and pepper to taste 1 large onion thinly sliced 4 large eggs eggs salt and pepper to taste 2 medium whole 2 3 5 dia blank s tomatoes peeled seeded and coarsely chopped 2 medium 4 1 8 long s green onions chopped. Thinly slice the spanish onion.

Regulating heat to maintain a gentle bubbling cook stirring occasionally until potatoes and onions are meltingly tender about 25 minutes. In a large 12 nonstick skillet fitted with a lid heat 1 4 cup of the olive oil. Cook 12 minutes or until. Pour the eggs over the potatoes cover lower the heat and cook for about 5 7 minutes until the omelette is set and the bottom is golden brown. Cook the onions until soft about 5 minutes.

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Add potatoes and onions. Directions in medium bowl beat eggs with 3 4 teaspoon salt. A beloved spanish classic tortilla española or potato omelette is a soul satisfying tapa. Add the remaining 2. They should gently but not vigorously bubble in the oil.

Directions heat 2 tablespoons oil over medium high heat in a large nonstick skillet. Peel and cut the potatoes into medium size not too thick pieces. Strain the potatoes and onion through a colander into a large bowl set the strained oil aside. Crispy fried potatoes and eggs make up this popular spanish tortilla recipe perfect for picnics parties bbq s or your traditional tapas menu. In large bowl toss potatoes with 1 4 teaspoon salt.

You can enjoy it for breakfast lunch or dinner and you can eat it warm or cold. This tortilla de patatas has an incredible flavor it s easy to make and done in 45 minutes. This potato omelette is one of spain s most famous dishes enjoyed from coast to coast and made in almost every spanish kitchen. Heat 150ml extra virgin olive oil in a large frying pan add the potatoes and onion and stew gently partially covered for 30 minutes stirring occasionally until the potatoes are softened. Either way it s always delicious.

Either way it s always delicious. You can enjoy it for breakfast lunch or dinner and you can eat it warm or cold. Directions heat 2 tablespoons oil over medium high heat in a large nonstick skillet. Add potatoes and onions. Regulating heat to maintain a gentle bubbling cook stirring occasionally until potatoes and onions are meltingly tender about 25 minutes.

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Heat 150ml extra virgin olive oil in a large frying pan add the potatoes and onion and stew gently partially covered for 30 minutes stirring occasionally until the potatoes are softened. In 10 inch nonstick skillet heat oil on medium. Meanwhile beat the eggs with salt and pepper until foamy 1 2 minutes.