1. Heat 1/4 cup of the olive oil in a large cast-iron skillet. 2. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes. 3. In a large bowl, lightly beat the eggs and season with salt and pepper. 4. Gently scrape the potato mixture into the large bowl containing the eggs. (Make sure not to leave any of the potato mixture in the skillet.). 5. Return the empty skillet to the heat and add the remaining 2 T. olive oil. 6. Add the egg mixture (with potatoes and onions), spreading it out in an even layer. 7. Cover and cook over low heat until the tortilla is set on the bottom and edge , about 10 minutes. 8. Set a large plate over the skillet and carefully invert the tortilla onto the plate and back to the skillet to cook the other side for a few minutes, when done, slide in to serving plate. 9. Let stand for 5 minutes. 10. Cut into wedges and serve warm or at room temperature. 11. Note: The tortilla can stand at room temperature for 3 hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
