Spanish Tortilla with Potatoes and Eggs
Ingredients
- 1 onion
- 3 large potatoes
- salt
- 1 cup olive oil
- 8 eggs
Preparation
Quarter and slice 1 onion and 3 large potatoes, add salt.
Cook in 1 cup of olive oil in an oven-proof skillet on low heat for 25 minutes, stirring gently.
Remove mixture from skillet using a slotted spoon and combine with 8 beaten eggs.
Drain oil from skillet into a measuring cup and clean the skillet.
Add 3 tablespoons of oil back to skillet and add the mixture.
Slowly stir while eggs scramble, then cook on low for 12 minutes, shaking pan to avoid sticking every few minutes.
Broil in the oven for 2-4 minutes.
Remove and flip onto a plate.
Let rest for at least 20 minutes.
