Potato tortilla: the ricetta from the piatto typical spagnolo

Step 3
Collect a finger of oil in a pan and heat it well.

Step 4
Add the potatoes and let them brown for a minute on high heat. Then cover with a lid and let them cook on medium heat for 10 minutes, checking the level of browning.

Step 5
Meanwhile, peel the onions.

Step 6
Cut them into thin slices and add them to the potatoes to cook for 3-4 minutes, stirring occasionally.

Step 7
Drain the potatoes and onions on a plate lined with paper towels and let cool.

Step 8
Drain excess oil and season with salt.

Step 9
Crack the eggs into a large bowl.

Step 10
Add a pinch of salt

Step 11
Beat the eggs with a whisk for a few minutes

 

Step 12
Pour the fried potatoes with onions into the eggs

Step 13
Mix well, trying to distribute the mixture as best as possible.

Step 14
Heat a drizzle of oil in a non-stick pan of 20-22 cm in diameter and pour in the mixture, leveling with a spoon, then cover with a lid. and cook over low heat until the eggs on the surface begin to thicken.

Step 15
Flip the tortilla like you would an omelette to brown the other side, then flip it over onto a cutting board.

Step 16
Serve the quartered potato tortilla hot or cold

Storage:
You can store the potato tortilla in the refrigerator for up to 2 days, in an airtight container.