Spanish Tortilla

Method

1. Gently fry potatoes and onion in the oil for 15-20 minutes until tender, not browned.

2. Drain, then mix with beaten eggs and salt. Rest 5 minutes.

3. Heat a little oil in a nonstick pan and pour in the mixture.

4. Cook on medium-low for 5 minutes until set at the edges.

5. Flip using a plate and cook 3-4 minutes more. Serve warm or at room temperature.

• spanish
• eggs
• classic

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