Tortilla Espanola (Spanish omelette)

 

Ingredients:

    - 5 med eggs ( ratio of one egg to one potato)
    - 5med to large sized potatoes
    - 1 medium size onion
    - Sunflower oil/olive oil
    - Salt
 
Process:

Dice onion into small pieces

 Peel Potatoes and dice potatoes into pieces of 1cm diameter.

Heat oil to med-high in a non stick pack, enough oil to fry the onion and potatoes.

Add diced onion and potato into the pan and move around constantly.

Once the potatoes are soft and golden brown remove them from the heat and drain them from the oil.

Mix the eggs with the fried onion and potatoes, add desired amount of salt.

Remove oil from the pan leaving a very small amount to coat the bottom of the pan.

Add the mix to the pan and reduce the stove to medium heat.

Move the mix away from the edges, making a “mound” and loosening the batter from sticking to the sides of the pan

Once the mix is thoroughly cooked at the bottom put a plate with a similar width    inside the frying pan, secure your and ontop of the plate and flip the pan over with  your hand holding the plate securely. PLEASE BE CAREFUL NOT TO BURN!

 Carefully and slowly slide the tortilla (uncooked side facing down) back onto the pan.

 Repeat step 10 with a clean plate.