Ingredients Jump to Instructions ↓

  1. 2 Russet potatoes

  2. 6 Eggs

  3. 4 tablespoons 60ml Extra virgin olive oil

  4. 1 Spanish onion - in

  5. 1/4" slices Salt and pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil potatoes until tender, peel and cube into 1/4inch dice. In a mixing bowl, stir together potatoes and eggs and season with salt and pepper. In a 10inch nonstick saute pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes. Pour onions into egg mixture and stir quickly. Pour egg mixture back into nonstick pan, lower heat to medium and cook 6 minutes. Carefully flip over and continue cooking until eggs are set, about 6 to 7 more minutes. Remove to plate and serve at room temperature. Yield: 4 as tapas


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