Potatoes with Eggs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 450 g potato (s), small, reasy ones
- 1 onion (s) (vegetable onion)
- 250 ml oil (virgin olive oil)
- 4 egg (s)
- salt and pepper
- Parsley, smooth, for garnish
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into thin slices and the onions into rings.
- Heat the olive oil in a heavy pan and just cook the potatoes over low heat for 10 minutes. If possible, you shouldn`t tan. Pour onto a sieve, collect the oil. Now pre-cook the onions in oil, drain them.
- In a large bowl, whisk the eggs with salt and pepper. Mix in the potatoes and onions.
- Heat the collected oil in the pan, add the potato mixture. Bake gently for 5-8 minutes until the mixture is almost thick.
- Hold a plate upside down over the pan and turn the tortilla out onto it. Let the turned tortilla slide back into the pan. Bake on low heat for 2-3 minutes or more until the underside is golden brown.
- Cut into pieces of cake and serve garnished with flat-leaf parsley.
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