EASY TORTILLA POTATOES – It’s an easy Spanish tortilla and the simple version that anyone can make it. Sure, in a sandwich with mayonnaise and lettuce, you feel happy and satisfied.
At lunch, when I was a kid, I grew up eating this tortilla that my mother make. She said that she learned the recipe from a food magazine. Really, it was very delicious. You can add onions or fill with bacon or cheese too.
EASY TORTILLA POTATOES
— 4 medium, or 3 large Gold Yukon potatoes
— 5 eggs
— 1 onion
— Olive oil
Peel and slice onion. Then, Peel, cut lengthwise and slice potatoes.
Heat at medium temperature 1/2 cup of olive oil in a 10-inch-wide non-stick frying pan. Check when oil is ready by touching the oil with a potato slice. If it bubbles, it is ready.
Add potatoes and fry for 10 minutes, mixing occasionally.
Add onions and a couple of generous dashes of salt. Mix and fry at medium temperature until some caramelization starts appearing (20 minutes). Mix often.
Remove potatoes from pan and put on a colander to drain. Leave a tablespoon of oil on the pan. Discard or reuse rest of oil.
Place potatoes in a large bowl. Pour eggs, another dash of salt, and mix.
Heat pan to medium temperature. Pour mixture evenly and cover. Cook for 5 minutes, uncover and detach borders to give the omelet a taller shape.
Cook for 5 more minutes, covered. Transfer to a plate, carefully put inverted pan on top of omelet and turn around plate and pan so top (uncooked side) now is in contact with the pan. Cook for 5 minutes.
Transfer to a plate, let it rest for 5 minutes, and serve warm or at room temperature.