Spanish Tortilla
pretty simple
Yield
6 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
peeled, sliced |
|
| 4 | large |
eggs
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
potatoes
peeled, sliced |
|
| 4 | large |
eggs
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Heat oil in pan, lower heat and sauté potatoes slowly until fairly soft.
Turn and "slice" at them often with spoon or metal spatula.
Scrape pan so nothing sticks.
Lift cooked potatoes into bowl, add slightly beaten eggs and salt, mix lightly and return to pan (add a little oil if none remains).
Cook slowly until bubbles start to appear on top, or it seems half-cooked.
Loosen from pan with spatula if necessary.
Place a plate on top, turn tortilla over on to pan, then slide it off into pan to cook on other side.
Should be solid when finished.
Remove from pan the same way.
