Easy Spanish tortilla

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    A quick filling breakfast or lunch or light supper dish

    A quick filling breakfast or lunch or light supper dish

    I love this recipe! It is so quick, nutricous, and man pleasing.
    My mother in law, who is from Spain, taught me how to make these. In Spain the tortilla is an egg dish cooked in a frying pan. I use a cast iron skillet for mine and I will tell you why later.

    First we need to gather the ingredients…

    Four eggs, olive oil, potatos, onion, salt, pepper, parmeson cheese

    First you need to cut up the onion and potato’s into a bowl. Cut the potato’s country style. Just cut the onions kind of like you were cutting an orange (not diced). Add salt and pepper and mix with hands.

    Put about four TBS. Of the oil and add the potato mixture. Heat with a lid on, stirring occationaly . the goal is to get tender potato’s, not browned.

    Cook until onion and potato’s are done and tender.

    Beat eggs with a fork and add salt and pepper. Pour over the cooked potatos and onion. Cook until bottom has set but the top is not done. Most people would flip tortilla at this point by using a plate to slide the partially cooked tortilla on but I cheat by putting it under the broiler to cook the top. This is why I use my cast iron skillet.

    Sprinkle a little parmeson cheese on top and put under the broiler until top is done an slightly brown. Cut into wedges and serve. Enjoy!

    And here we have the finished tortilla.

    And here we have the finished tortilla.

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