SPANISH: Tortilla de Patatas

Thank you to Shayne for inviting us over more than once on Spanish Tortilla Night with him and the kiddos.

1/4 cup olive oil
1 pound of potatoes
1 TBSP chopped onion
1/2 tsp salt
3 eggs

Heat the oil. Then add the potatoes and turn them in the oil. Cook them slowly, without browning, turning frequently for 10-15 minutes.

Add the chopped onion and sprinkle it with 1/4 tsp of the salt. Continue cooking until the potatoes are tender, about 20-30 minutes.

Beat the eggs in a bowl with the rest of the salt. When the potatoes are tender, put a plate over the pan to hold in the potatoes while you drain off the oil into a small bowl. Add the potatoes to the eggs and combine well.

Return a little oil to the skillet and pour in the potatoes and eggs. Cook until the tortilla is set but not too brown, about 5 minutes. Shake the skillet as you cook to keep the tortilla from sticking.

Place a lid or large plate over the pan and invert the pan so the tortilla flips out. Add a little more oil to the pan. Slide the tortilla back in and cook the other side of it for about 3 more minutes.