John Myers
Potato and Onion Tortilla
The perfect potato and onion tortilla recipe with a picture and simple step-by-step instructions.
- 2 size Potatoes
- 2 size Onions
- 2 tablespoon Extra virgin olive oil
- 6 Eggs
- 4 tablespoon Mineral water
- Pepper from the grinder
- Salt
- 2 tablespoon Extra virgin olive oil
- First quarter the peeled potatoes, then cut into slices that are not too thin. Halve the onions and cut into large pieces. Heat 2 tablespoons of oil in a pan and fry the potatoes and onions (seasoned with pepper and salt) for 15 minutes.
- Put the eggs in a sufficiently large bowl and stick them together thoroughly with the mineral water, pepper and salt. Fold in the potato and onion mixture.
- Heat the olive oil in the pan again, add the egg mixture, put a lid on the pan and cook the tortilla over a mild heat for about 8 minutes. Turn it over and let it brown appetizingly on the top as well.
- I served my tortilla today with onion slices and tart olives garnished with leaf spinach … really Spanish !!.
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