Crispy Potato Tortilla (Print Version)
# Ingredients:
→ Key Components
01 -
8 eggs
02 -
5 potatoes, chopped into bite-sized cubes
03 -
½ cup olive oil
04 -
1 brown onion, finely diced
05 -
Pinch of salt
06 -
Sprinkle of cracked pepper
07 -
Fresh parsley for decoration (optional)
# Instructions:
01 -
Warm olive oil in a medium nonstick pan. Toss in potatoes and fry them until they're tender and have a golden crunch. Add chopped onion, cooking till it softens. Pour off all the extra oil.
02 -
Put onion and potatoes back into the pan, spreading them out in one even layer. Turn the heat way down to low.
03 -
Whisk eggs with a bit of salt and pepper. Pour over the veggies, using a flexible spatula to make sure the eggs cover everything and begin setting evenly.
04 -
Once the egg mixture is stable on the bottom but still soft on top, set a large plate over the pan. Firmly hold the plate and carefully flip everything onto it. Gently slide the partially cooked tortilla back into the pan so the other side can set.
05 -
Let it cook through completely, giving the pan a little shake now and then to keep it from sticking.
06 -
Take the tortilla out by covering the pan with a clean plate and flipping it over again. Add parsley on top if you feel like it. Serve it warm or let it chill, cutting it into small sections.
# Notes:
01 -
Tastes great both hot and cool
02 -
Ideal for gatherings, tapas, or picnics
03 -
Commonly cut into small bites for tapas plates