Tortilla Espanola


Core Recipe
Servings | 6
Preparation Time | 12 min
Cooking Time | 20 min
Level of Difficulty | Easy

breakfast | Packed with hunger-fighting potatoes, this Spanish specialty is oh-so-much more than an ordinary omelet.


3 medium potato(es), baking variety, peeled, thinly sliced (use a food processor if possible)
3 large egg(s)
3 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 Tbsp canola oil
1 medium onion(s), chopped

Instructions


1. Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done). Drain and set aside.
2. Meanwhile, whisk eggs, egg whites, salt and pepper together in a large bowl; set aside.
3. Heat oil in a 10-inch frying pan over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.
4. Spoon potato mixture into egg mixture and mix thoroughly.
5. Reheat frying pan over low-medium heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. (Note: If you have trouble flipping the eggs, slide them onto a plate, turn the plate over – above pan – and settle eggs back into pan.)