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Posted by: Zeenat Ali | Share this post:  
Spanish Tortilla (Potato Omelette)

1 lb potato, peeled
1 large onion, diced
1/4 cup olive oil
5 eggs

Slice the potatoes as thin as possible and dry with a paper towel.
Sauté potatoes and onions in olive oil over medium heat, turning frequently, until golden brown (about three minutes).
Meanwhile, beat the eggs with salt and pepper until foamy, 1-2 minutes.
Pour the eggs over the potatoes, cover, lower the heat, and cook for about 5-7 minutes, until the omelette is set and the

bottom is golden brown.
Slide the omelette onto a plate, cover with the other plate, flip, and slide the omelette back into the pan, so that the

cooked side is on top.
Cover and cook for about 5 minutes longer.
Cut into wedges and serve.


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