in Spain

potato omelet

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Ingredients for 8 servings:

  • 1 ½ kg potatoes, floury
  • 4 large onions
  • 14 tbsp oil (olive oil)
  • Salt
  • Black pepper, freshly ground
  • 12 eggs

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

potato tart

Peel the potatoes and slice them thinly. Finely chop the onions. Heat half the oil in a deep pan (approx. 20 cm in diameter). Cook the potatoes and onions for 25 minutes over medium heat. Season with salt and pepper. Whisk the eggs in a bowl, season with salt and pepper. Add the cooled vegetables. Heat the remaining oil, add the egg mixture, and let it set for about 6 minutes over medium heat, shaking the pan occasionally. Cover the pan with a flat plate, hold it tightly, and turn it over so the tortilla is on the plate. Carefully slide the tortilla back into the pan and let it set for another 6-8 minutes. Remove the tortilla and cut it into pieces. Delicious hot or cold. Serve with tomato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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