Tortilla Española

Name: Tortilla Española
Total time: 30
Yield: 4
Ingredients: 1 medium onion, finely sliced; 1 teaspoon olive oil, divided; 1 medium potato, peeled and cut into 3mm thick slices; salt, to taste; 1 tablespoon water; 5 large eggs; pepper, to taste

Recipe by Philip Sutherland from tasty.co

Breakfast 30 Mins.

Ingredients

4 servings

•

1 medium onion, finely sliced
•

1 teaspoon olive oil, divided
•

1 medium potato, peeled and cut into 3mm thick slices
•

salt, to taste

•

1 tablespoon water
•

5 large eggs
•

pepper, to taste

Instructions

Fry onion in olive oil an 8-inch (20 cm) nonstick pan until soft.
Place potato in a microwaveable dish with salt and water. Cover with plastic wrap and cook for 5 minutes while onion is cooking.
Beat 5 eggs with salt and pepper.
When soft, drain onions of any excess oil. Put in a bowl with the beaten eggs and drained cooked potato. Stir to mix.
Return to the pan with the remaining oil and cook on a medium heat for 5 minutes. As you shake the pan, the omelet should move and stay free from sticking to the pan.
Place pan under a preheated grill until browned and cooked through.
Turn out onto a plate.
Enjoy!