Tortilla with Onions and Potatoes

About This Dish

Potato-and-onion tortilla is a simple, satisfying dish made with eggs, potatoes, onions, olive oil, and salt. It can be served warm, at room temperature, or chilled, making it suitable for breakfast, lunch, dinner, or a shared appetizer.

Ingredients

• Potatoes
• Onion
• Eggs
• Olive oil
• Salt

Preparation

1. Peel the potatoes and slice them into thin, even pieces. Thinly slice the onion.
2. Cook the potatoes and onion gently in olive oil until tender. Avoid excessive browning.
3. Drain away the excess oil and season the vegetables with salt.
4. Beat the eggs in a bowl, add the cooked potatoes and onion, and mix gently.
5. Pour the mixture into a heated, lightly oiled skillet. Cook over moderate heat until the bottom is set.
6. Place a plate over the skillet, carefully invert the tortilla, and slide it back into the pan.
7. Cook the second side until golden and the center reaches the desired firmness.
8. Rest briefly before slicing and serving.

Helpful Tips

• Cut the potatoes evenly so they cook at the same rate.
• Use gentle heat to soften the vegetables without burning them.
• Choose a skillet that allows the tortilla to remain thick enough for a tender center.
• For a softer tortilla, shorten the final cooking time; for a firmer result, cook it longer over low heat.
• Use care when turning the tortilla because the skillet, oil, and plate may be hot.