Tortilla Espanola Recipe

• 4 large Potatoes (peeled and cubed)
• 8 Eggs
• 4 tbsp Cooking Oil
• 1 Onion (chopped)
• Salt and Pepper (to taste)

• Heat oil in a non-sticky pan and fry potatoes and onion, until golden and tender.
• Season with salt and pepper.
• Remove the potato mixture from the pan into a serving plate.
• Beat eggs and add salt and pepper.
• Pour into the heated greased pan.
• Cook until the upper surface gets slightly stiff.
• Place the cooked potatoes on the omelet and cover the pan for 4-5 minutes.
• Remove and slice.
• Serve warm.