Prep Time 15min Cook Time 30min
by Anne Coleman
What you'll need
- 1/2 cup Olive Oil
- 1 1/2 pounds Yukon Gold Potatoes or other waxy potato, peeled, quartered and sliced thinly
- 1 medium sweet onion, such as Vidalia, thinly sliced
- 1 1/2 teaspoons salt
- 6 whole eggs
- 1 teaspoon smoked paprika
- Freshly ground pepper to taste
Notes:
Yields 12 as an appetizer, 6 as a meal
How to make it
- Heat the oil in a 10-inch nonstick skillet over low heat, add the potatoes, onions and salt and cook, turning often, for 25 minutes or until vegetables are tender but not browned.
- Drain potatoes in a colander over a bowl. Drain as much oil as possible and reserve 2 tablespoons of the cooking oil.
- Beat eggs well and add paprika, salt and pepper. Pour hot potatoes into eggs and stir well.
- Put the 2 tablespoons of oil back into the same skillet and ppour in the potatoes and eggs.
- Turn heat to medium and cook until eggs are nearly set on top, 5-7 minutes.
- Put a large plate facedown over the skillet and invert the tortilla.
- Slide the tortilla back into the skillet, uncooked side down, and cook for another 3 minutes.
- Slide tortilla onto a plate and cool for several minutes before cutting.
