| 1 |
Heat the oil in an 8x2-inch deep nonstick skillet. Place alternate layers of potatoes and onions in the pan, cover and cook over low heat for 8 minutes. Using tongs, turn the layers in sections (it doesn't matter if it all breaks up). Cover and cook for another 8 minutes, without allowing the potatoes to color. |
| 2 |
Place a large strainer over a bowl and drain the potato mixture, reserving 1 tablespoon of the oil. (The rest can be used for cooking another time-it will have a delicately sweet onion flavor.) |
| 3 |
Place the eggs, salt and pepper in a bowl and whisk to combine. Add the potato mixture, pressing down with the back of a spoon to completely cover with the egg. |
| 4 |
Heat the reserved oil in the same skillet over high heat. Pour in the egg mixture, pressing down to make an even layer. Reduce the heat to low, cover with a lid or foil and cook for 12 minutes, or until set. Gently shake the pan to make sure the tortilla is not sticking. Let stand for 5 minutes, the invert onto a serving plate. Cut into wedges. Serve hot. |
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