Time: 45 min.
Complexity: easily
Servings: 4

Spanish tortilla (omelette with potatoes) - detailed recipe.

Ingredients:

• 4 potatoes, thinly sliced
• 1 chopped white onion
• 4 eggs, beaten in a large bowl
• 1/2 cup vegetable oil
• 1/4 teaspoon salt
• 2 - 3 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, onions, eggs

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Preparation:

Step 1
• Place a large skillet over medium-high heat and add vegetable oil until it's halfway full. When the oil is hot, add the potato slices and onion, making sure they're well coated. Add more oil if needed.
  
  Fry for 20 minutes, until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Season with salt and mix well.
Step 2
• Heat olive oil in a large, deep nonstick skillet over medium-high heat. Add the potato, egg, and onion mixture.
  
  Reduce heat to medium-low and cook for 4-5 minutes, until the omelet is lightly browned on the bottom. Cover the pan with a flat ceramic plate and invert the omelet onto the plate. Immediately return the uncooked side to the pan. Cook for another 4-5 minutes, until the second side is lightly browned.
  
  Transfer the omelette to a plate and cut into 4 triangles.

Votes: 2