Spanish Style Tortilla
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg potato (s), mainly waxy
- 4 large onion (s)
- 10 large egg (s)
- 1 bottle olive oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut / grate them into slices. Fill a large, deep pan with olive oil and heat the oil. Put the potatoes in the pan and pour in enough oil to cover the potatoes. I usually need a whole bottle of oil. Reduce the heat a little, otherwise it will splash too much. Turn the potatoes in the oil again and again for about 15 minutes.
- In the meantime, beat the eggs in a large bowl with a whisk until frothy. You can also separate the eggs and beat the egg white to snow.
- Cut the onion into small cubes, add to the potatoes and fry for another 10 minutes. When the potatoes are done, use a skimmer to scoop them into the bowl with the eggs. Let drain well so that you don`t take too much oil with you. Stir everything.
- In a small pan, add a little oil and a large ladle of the potato and egg mixture and fry on both sides until the mixture sets.
- Tip:
- To turn the tortilla over, I put a larger plate on the pan and topple it onto the plate and put it back in the pan.
- You can continue to use the oil. Pour cold into a bottle.
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