**Adapted from Smitten Kitchen**
I made this potato tortilla for my family today for lunch. I couldn't have any because it included eggs but it smelled and looked tasty. I also made a side of orange almond herb salad with a honey vinaigrette. They loved it.
Serves: 4-6 as light mains
- 3 potatoes, peeled, quartered and thinly sliced
- 1 cup of olive oil
- 1 small onion, quartered and sliced
- 6 eggs (I used 6 egg whites)
- 2 tbsp vegetable or chicken broth/stock
1. Thinly slice the potatoes.
2. Heat olive oil in a large skillet over med-high heat until very hot. About 3 minutes. Reduce heat to med-low and cook potatoes. Cook, stirring occasionally so they don't stick, for about 7 minutes. Stir in the onion, reduce heat and cook for another 15 minutes. After 15 minutes, transfer the onions and potatoes to a colander. Set aside 2 tablespoons of the oil.
3. Mix eggs and chicken stock in a large bowl and beat. Gently stir in potatoes and onions. Mash the potatoes gently just a little with a fork. Let it sit for about 10 minutes.
4. Heat the reserved oil in a large skillet over med-high heat. Pour the egg mixture into the skillet and flatten out the potatoes with a spatula until it's levelled. Reduce heat to med-low. Push the edges of the tortilla in. Let it cook for 6-9 minutes, undisturbed. Run the spatula under the tortilla to ensure it's not stuck to the skillet. Top the skillet with a large plate (bigger than the skillet), quickly invert the tortilla onto the plate. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula again.
5. Reduce heat and cook for another 3-4 minutes.
6. Slide the tortilla onto a serving plate. Let cool then cut wedges for serving.