Tortilla Española
Spanish Tortillas are not like the corn or flour tortillas from Central America. They are more like thick omelets with layers potatoes and onions. Tortilla Española can be eaten for breakfast, lunch, or dinner!
Recipe credit: The Global Foods Online Kitchens
1 tablespoon olive oil
1 yellow onion, chopped
1 potato, sliced
3 eggs
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1. Heat olive oil in a small or medium skillet.
2. Cook onions and potatoes until the potato has softened somewhat.
3. Beat the eggs with the salt, pepper, and paprika. Pour them over the potatoes and onions.
4. Flip the tortilla onto a plate then slide it back into the skillet to cook the other side.
5. Slice and serve.
