2 yukon gold potatoes, peeled, halved, and thinly sliced
1 large spanish onion, thinly sliced
Nutrition Info
Calories 150
Fat 8g
Carbs 10g
Fiber 1g
Sugar 1g
Protein 7g
How to Make It
1. Step
In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
2. Step
Heat a 10-inch (25 cm) nonstick skillet with ½ cup (120 ml) of the oil on medium height heat until oil is shimmering but not bubbling. Add potato slices and cook for 10-15 minutes until potatoes are soft but not crispy or burnt.
3. Step
Once done, drain potatoes and reserve oil. In the same pan ,add in reserved oil, heat, and add onions to cook until translucent for about 7 minutes or so. After they’ve cooked, strain the onions and reserve the oil again.
4. Step
In a heat-proof bowl, put in the onions and potato slices. To this, add the egg mixture, a generous pinch of salt and mix together.
5. Step
Heat skillet again with reserved oil. Wait until it is hot and pour in the combined egg mixture. Reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (about 5 to 7 minutes).
6. Step
Place a plate large enough to cover the surface of the pan over the top of the pan and carefully flip over the tortilla.
7. Step
Gently, slide the tortilla back into the pan with the cooked golden side facing up, and uncooked side on the bottom. Cook until the opposite side becomes golden, about 5 to 7 minutes.
8. Step
When this side has cooked, carefully flip back onto the plate.
