Classic Spanish tortilla with potatoes, onion and eggs cooked in olive oil.
5 eggsChicken eggs
28 gOnion
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113 gPotato
2 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Slice the onion thinly and peel and cut the potatoes into thin slices.
Heat olive oil in a frying pan and add the onion.
Add the potatoes, season with salt and cook while stirring until the potatoes are soft and the onion caramelizes.
Beat the eggs in a bowl with salt and black pepper.
Add the cooked potatoes and onion to the eggs and mix so the potatoes are evenly coated.
Let the mixture rest so it thickens slightly.
Heat a lightly oiled pan and pour in the potato egg mixture.
Cook the tortilla until the bottom sets.
Flip the omelette onto a plate and slide it back into the pan to cook the other side.
Cook until fully set and golden before serving.