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Tortilla de Patatas
Potato Omelet
3 or 4 large potatoes (about 2 LBS)
1 large Spanish onion, peeled & chopped
4 TBS olive oil
6 eggs, beaten
Salt & black pepper to taste
Peel and cut the potatoes into thin slices. Peel and chop the onion. Heat the olive oil in a large skillet; add potatoes and onion, cooking slowly over low heat until soft. Remove from skillet and transfer to a bowl. Discard most of the oil from the skillet.
In another bowl, beat the eggs and add to the potato/onion mixture; season with salt and black pepper to taste. Fry the mixture gently until eggs are set; slide onto a plate. Return mixture to skillet to cook the other side. When cooked, drain and serve warm.
*Tortilla de Patatas image (C) Retama (2007). Used under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses.
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