the_information_nexus/food_related/tortilla_española.md

Authentic Spanish Tortilla (Tortilla Española)

For an 8-9 inch skillet

Ingredients:

• 4-5 large eggs
• 1/2 pound (225g) potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 1/4 cup (60ml) extra virgin olive oil
• Salt to taste

Instructions:

1. Heat 3 tablespoons of olive oil in your 8-9 inch skillet over medium-low heat.

2. Add the sliced potatoes and onions. Cook gently, stirring occasionally, for about 10-15 minutes until the potatoes are tender but not browned.

3. Remove the potatoes and onions with a slotted spoon and drain on paper towels.

4. In a large bowl, beat the eggs and add a pinch of salt.

5. Gently mix the cooked potatoes and onions into the beaten eggs. Let sit for 10 minutes.

6. Clean the skillet and heat 1 tablespoon of olive oil over medium heat.

7. Pour in the egg and potato mixture. Cook for about 4-5 minutes, until edges start to set.

8. Cover the skillet with a plate and carefully flip the tortilla onto it.

9. Slide the tortilla back into the skillet, uncooked side down. Cook for another 2-3 minutes.

10. Remove from heat, let cool slightly, then slide onto a serving plate.

Serve warm or at room temperature, cut into wedges.