Ingredients:
– 4 medium potatoes
– 1 onion
– Salt and pepper
– 5 eggs (6 if they are small)
Preparation
Wash and peel the potatoes, cut them into small cubes and cook in a preheated pan with oil, with a generous stream of oil. Cover and cook over low heat. Every once in a while move them so the bottom ones don’t burn. On the other hand, chop the onion into julienne strips (finish strips) and here you have two options: cook them together with the potatoes or, as I did, cook them separately and then add them to the potatoes (I like them to be well cooked).
In another bowl, beat the eggs with salt and pepper to taste. Once the potatoes are tender, they will place all the preparation in the bowl of the eggs. Mix well and in the same pan where the potatoes or onions were cooked, add another splash of oil so that it does not stick to them and place all the preparation inside.
Cover and cook over low heat for 15 minutes. With a spatula they are going to take off the edges gently and they are going to turn it over on a plate or a source where the tortilla fits well. With great care and love, they are going to put it back into the pan so that it can continue cooking on the other side for another 10 minutes, if they like it better, baby, they will take it out sooner. Ready!
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