The Mediterranean Lifestyle - English




1 kg potatoes

Salt to taste

8 large eggs

1 large onion

Extra virgin olive oil


Peel the potatoes and rinse them under cold water. Slice into thin slices, about 1/2 centimeter.

Pat the potato slices dry and put them into a large bowl, sprinkle with salt and mix well. Heat olive oil in a large frying pan at medium low heat. When the oil is hot, add the potatoes and add more oil if necessary until all are covered. Cook the potatoes for 20 minutes at a low heat.

While the potatoes are cooking, beat the eggs in a large bowl and season with some salt. Slice the onion as thin as possible and fry over a low heat in a separate heavy pan for about 10-20 minutes until they begin to caramelize. When the onions are caramelize­d, drain off any excess oil and add to the egg mixture.

When the potatoes have been frying for 20 minutes, remove them into a strainer and let them cool off while any excess oil drips away. After a few minutes, add the potatoes to the egg mixture and stir well.

Let the egg mixture sit for about 20 minutes. In the same pan where you fried the potatoes, remove all the oil and over a medium low heat add the egg mixture.

Cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.

When the bottom is cooked, flip the tortilla by taking a large plate putting it over the pan and flip quickly! Slide out of the pan onto a serving plate and let cool a little before serving.

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