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Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, quick and easy potato and onion tortilla. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Tortilla Española (Potato and Onion Frittata). This potato and egg frittata came to South America from Spain, where it is often cut into small wedges and served as tapas. You need a good nonstick pan or lots of oil to do this successfully.
Quick and easy potato and onion tortilla is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Quick and easy potato and onion tortilla is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have quick and easy potato and onion tortilla using 11 ingredients and 3 steps. Here is how you can achieve that.
Ingredients of Quick and easy potato and onion tortilla:
- Take 600 g medium potatoes
- Take 1 onion, thinly sliced
- Get 6 eggs
- Get Salt and black pepper
- Prepare 1/2 cup extra virgin olive oil
- Get 1/4 teaspoon chef stone's secret spice
- Make ready 1/4 teaspoon oregano
- Make ready Salt and black pepper
- Make ready 1/2 cup extra virgin olive oil
- Get 1/4 teaspoon chef stone's secret spice
- Take 1/4 teaspoon oregano
Pour the drained potatoes and onions into the egg. Gently push down to cover with egg. Wearing an oven mitt, place a flat, tight-fitting plate over the tortilla. Firmly pressing the plate against the pan, carefully and quickly turn the tortilla over onto the plate, and then slide the tortilla off the plate and.
How To Make Quick and easy potato and onion tortilla:
- Thinly slice the potatoes. Heat 5 tablespoons of oil in a frying pan and cook the potatoes on medium heat. Keep turning frequently for 8-10 minutes. Add the onions and seasoning, and continue to cook for further 8minutes, until vegetables are tender.
- Meanwhile, beat the eggs in a large bowl with a little seasoning. Add your cooked potatoes and onions into the eggs and mix gently. Leave to stand for 5 minutes.
- Heat the remaining oil in a clean pan and pour the egg mixture into the pan. Spread it out in an even layer. Cover and cook over a very gentle heat for 20 minutes, until the eggs are set. Serve cut into wedges. Enjoy!
A smoky tomato-rich broth with onion, garlic, jalapeño, crispy tortilla strips, and tender chunks of sweet potato. Worth mentioning that in addition to being easy and so delicious, this is also clear-your-head-cold tortilla soup. When I was sick last week and feeling like I might never feel joy in my life. A simple but delicious traditional dish from Spain. Spoon onto a plate, leaving behind as much of the oil as you can, and set to one side.
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