Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, quick and easy potato and onion tortilla. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Quick and easy potato and onion tortilla is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Quick and easy potato and onion tortilla is something which I have loved my entire life. They’re nice and they look fantastic.
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. The broiler method is an easier option.
To get started with this particular recipe, we must first prepare a few components. You can cook quick and easy potato and onion tortilla using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Quick and easy potato and onion tortilla:
- Make ready 600 g medium potatoes
- Get 1 onion, thinly sliced
- Get 6 eggs
- Make ready Salt and black pepper
- Take 1/2 cup extra virgin olive oil
- Get 1/4 teaspoon chef stone's secret spice
- Take 1/4 teaspoon oregano
- Take Salt and black pepper
- Get 1/2 cup extra virgin olive oil
- Make ready 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.
Instructions 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!
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. 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.
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