Tortilla espanola

serves 4     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 potato     2 potatoes     4 potatoes     5 potatoes     7 potatoes     8 potatoes     10 potatoes     11 potatoes     13 potatoes     14 potatoes     1 egg     3 eggs     5 eggs     7 eggs     9 eggs     10 eggs     11 eggs     13 eggs     14 eggs     15 eggs     17 eggs     18 eggs     19 eggs

• Ingredients
• 3 potatoes
• 1 onion
• salt
• pepper
• olive oil
• 4 eggs
• Recipe
• 3 potatoes, large, peeled
• 1 onion, chopped
• ¹/₄ tsp salt, to taste
• ¹/₂ tsp pepper, to taste
• 3 tbsps olive oil (45g)
• 4 eggs
• Peel and cut potatoes into small pieces. Microwave with a little water for 4-5 minutes on full power. Meanwhile, saute the onion, salt, and pepper in olive oil until translucent. Add cooked potatoes to the onion and saute together 2-3 minutes. Beat the eggs in a large bowl. Transfer the potato-onion mixture from the pan to the bowl with eggs. Combine. Add more oil to pan, and transfer mixture back. Gently shift liquid from top to bottom with spatula for even cooking. When underside is browned, place a large dinner plate over top of pan. Flip tortilla onto plate, then slide back into pan, uncooked-side down. Cook for another 2-3 minutes. Serve warm or cold.