Spanish Tortilla

Spanish Tortilla
Photo by James Carrier

Ingredients

  • 2 tablespoons olive oil
  • ½ teaspoon pepper
  • 2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
  • 1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
  • ¾ teaspoon salt
  • 5 large eggs

1. Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, ...

View full recipe at My Recipes

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