Potato tortilla
Thick omelette with potatoes slowly cooked in olive oil.
Active time30 min
Cooking30 min
Total45 min
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Ingredients
- 150 g onions
- 600 g potatoes
- 6 eggs
- 100 ml olive oil
Preparation
Peel the potatoes and onion, then cut into thin slices. Heat the oil in a 24 centimetre frying pan and cook over a low heat for 20 minutes, stirring, until tender. Drain, reserving the oil.
150 g onions600 g potatoes100 ml olive oil- knife
- frying pan
- colander
Beat the eggs and mix with the lukewarm vegetables.
6 eggs- bowl
Return a little of the reserved oil to the frying pan, pour in the mixture and cook for 5 minutes over a low heat. Turn out onto a large plate, slide back into the pan and cook for another 3 to 4 minutes, until set.
- frying pan
- plate
Allergens
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration