Tortilla de patatas, a Spanish classic, is an iconic potato omelette. It’s all about the Extra Virgin Olive Oil. Sliced potatoes and onions bubble away in a generous glug of Graza Sizzle Extra Virgin Olive Oil. Eggs are added and cooked to perfection. Its simplicity makes it a must-try. It’s flavor makes it a beloved dish that captures the essence of Spanish cuisine.
Time: 20 min
Serves 4-6Rating
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Loading...| 1 1/4 lbs Yukon gold potatoes (about 6 potatoes,) scrubbed and sliced thin | |
| 1/2 yellow onion, thinly slivered | |
| 1/2 cup Graza Sizzle Olive Oil | |
| 6 eggs | |
| Salt and pepper | |
| Sliced scallion, for garnish |
| 1. | Heat oil in a nonstick skillet over medium-high. Season the potatoes with salt and pepper and add them to the oil. Cook, stirring occasionally, for 8 minutes or until the potatoes are beginning to brown. Add onions. Cook and stir until the onions are translucent and beginning to brown and the potatoes are fork tender. |
| 2. | Whisk the eggs and season with salt and pepper. Lower the heat and pour the eggs over the potatoes. Stir and allow the mixture to cook and the eggs to brown on the bottom. As the mixture cooks, use a spatula to loosen the eggs are the sides and allow uncooked eggs to slip underneath. |
| 3. | After 4-5 minutes, the eggs should be set on the edges with a little uncooked egg on top. Invert the omelet onto a plate, then slide it back into the pan, uncooked side down. |
| 4. | Continue cooking for 4-5 minutes or until the omelet is completely set. Move to a cutting board and serve wedges with sliced scallion. |
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