Recipe Spanish classics – tortilla with potatoes
1 kg potato
400 g onion (2 large onions)
4 large eggs
3-4 tbsp olive oil
1 tsp without top baking powder
1. Potatoes and onions clean, potatoes cut into thin slices, onion – thin rings, * the pan, preferably non-stick coating (otherwise it will be impossible to turn the tortilla then), pour the olive oil and fry the onions and potatoes over medium heat until tender. season with salt at the end of cooking.
2. Beat eggs with baking powder (baking powder makes the tortilla more lush), salt, slotted spoon ready to shift the potatoes and onions into the beaten eggs and mix well. From the frying pan, where roasted potatoes and onions, pour out excess oil (oil is not necessary to throw away, it is suitable then for frying other products), leaving only a little (half a tablespoon), spread potato and egg mixture to the hot skillet and cook over medium heat, when the bottom of a well seized (approximately 10-15 minutes) with the cover plate or overturn tortilla and fry until cooked, tasty as hot and cold.