Tortilla De Patatas
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 1/4 cups sunflower oil
2 1/2 pounds potatoes, halved lengthwise and thinly sliced
8 eggs
2 tablespoons olive oil
Salt

Preparation

1 Heat the oil in a large skillet. Add the potato slices and cook until softened and lightly browned. Season with salt, remove from the skillet, and drain well. 2 In a large bowl, beat the eggs and a pinch of salt for about 1 minute. Add the potatoes and gently sir with a fork. 3 Heat the olive oil in the same large skillet. Pour in the egg and potato mixture into the skillet and spread the potatoes out evenly. Cook until the underside is set and lightly brown. Occasionally give the skillet a gentle shake to move the tortilla around. Invert the tortilla onto a plate, then gently slide back into the skillet. Cook until the underside is also set and browned, also occasionally shaking the skillet. 4 Serve immediately.

About


Spanish tortilla is similar to a fritatta or omelet, not a flat bread.