Recipe ingredients
- 2 T. olive oil
- 6 medium potatoes, peeled and thinly sliced
- 1 large onion, finely chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 large eggs
- 1/2 tsp. salt
- 2 T. olive oil
Recipe method
- Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients.
- Cook, stirring constantly, over medium heat 4 to 5 minutes. Cover and cook 5 minutes or until potatoes are soft, but not browned.
- Combine eggs and 1/2 teaspoon salt in a large bowl. Beat until frothy.
- Stir in potato mixture. Heat clean cast iron skillet until hot enough to sizzle a drop of water.
- Add 2 tablespoons olive oil. Rotate pan to coat bottom and sides.
- Pour egg mixture into skillet. Cook 5 minutes over medium-low heat.
- Bake at 375 F for 10 minutes or until set.
- Loosen with a spatula. Invert onto serving plate. Cut into wedges to serve.
Other mexican recipes:
Tortilla espanola recipe
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