Spanish Potato Tortilla
The classic Spanish tortilla, homemade version. Sautéed potato and onion, mixed with egg and cooked over low heat until golden on both sides.
- 2 potatoes
- 1 onion
- 7 eggs
- Oregano and salt
- Oil
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1
Cut the potato and onion
Peel the potatoes and onion. Cut them into small wedges with a knife or a slicer.
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2
Sauté and cool
Heat a pot with oil over medium heat. Add the potatoes and onion. Stir for 10 min, adding more oil if needed. Put it in the freezer to cool quickly.
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3
Beat the eggs
In a bowl, beat the 7 eggs with oregano and salt.
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4
Mix it all together
Add the potato and onion mixture to the eggs and mix everything well.
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5
Start cooking
Heat a pan with oil and pour in the mixture. Stir well so it doesn't stick.
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6
Cook over low heat
Cover the pan and cook over low heat.
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7
Flip it
Once it's set on one side, place a board on top and flip the tortilla. Put it back in the pan, cover, and cook over low heat until done on the other side.
- The freezer trick cools the potato quickly so the eggs don't cook when mixed in.
- Low heat and covered: it cooks evenly without burning.
- The flip is done with a board or large plate so it doesn't break.