Potato Tortilla
3 medium red
potatoes
1/2 medium
onion, minced
4 large
eggs, beaten
EVOO for
frying
salt
Peel potatoes and cut into thin slices. Season
with salt. Fry the potatoes with the onion until tender without becoming golden
over low heat. Drain off oil. Cool.
Beat eggs in
a bowl, add potatoes and onion. Stir well without breaking up the potatoes.
Pour 2 T. oil into a 6-8" skillet. Cook over lower heat until the eggs
cook on one side. Flip the omelet and cook on the other side until done. Serve
immediately.
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