Ingredients
- 800 g potatoes
- 6 large eggs
- Olive oil
- Salt
Method
1. Peel and cut the potatoes into small pieces. Rinse them and season with salt.
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2. Heat a generous amount of olive oil in a frying pan and cook the potatoes over medium heat until soft and lightly golden.
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3. Meanwhile, beat the eggs in a large bowl.
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4. Once the potatoes are ready, transfer them to a plate lined with kitchen paper to remove excess oil. Add the potatoes to the beaten eggs and mix gently.
1. Heat a small non-stick frying pan with a little olive oil. Add the mixture and cook for about 1 to 2 minutes. Place a plate over the pan and carefully flip the tortilla. Cook the other side for another 1 to 2 minutes.
The cooking time depends on how you like your tortilla. I prefer it golden on the outside and soft and creamy in the center.
Let it rest for a couple of minutes before serving.
Spanish Tortilla
Ingredients
Method
- Peel and cut potatoes into small pieces. Rinse; season with salt.
- Heat a generous amount of olive oil in a frying pan. Cook potatoes over medium heat until soft and lightly golden.
- Beat eggs in a large bowl.
- Drain potatoes on kitchen paper, then gently mix into eggs.
- Rest about 5 minutes.
- Heat a little olive oil in a small non-stick pan. Add mixture; cook about 1–2 minutes. Cover pan with a plate and carefully flip tortilla. Cook another 1–2 minutes.
- Rest a couple of minutes before serving.
