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tortilla Espanola 2 Tablespoons Olive Oil
6 Medium Potatoes, Peeled And Thinly Sliced
1 Large Onion, Finely Chopped
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Large Eggs
1/2 Teaspoon Salt
2 Tablespoons Olive Oil heat 2 Tablespoons Olive Oil In Cast Iron Skillet. Add Next 4 Ingredients. Cook, Stirring Constantly, Over Medium Heat 4 To 5 Minutes; Cover And Cook 5 Minutes Or Until Potatoes Are Soft, But Not Browned. combine Eggs And 1/2 Teaspoon Salt In A Large Bowl; Beat Until Frothy. Stir In Potato Mixture. heat Clean Cast Iron Skillet Until Hot Enough To Sizzle A Drop Of Water. Add 2 Tablespoons Olive Oil; Rotate Pan To Coat Bottom And Sides. Pour Egg Mixture Into Skillet. Cook 5 Minutes Over Medium-low Heat. bake At 375 Degrees F For 10 Minutes Or Until Set. Loosen With A Spatula; Invert Onto Serving Plate. Cut Into Wedges To Serve. |
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