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Potato Tortilla


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Tempo de preparo

40 min(s)


4 servings

Fábio Benedetti

  • Ingredients
  • Recipe
  • Potatoes, peeled and sliced into rings1 kg
  • Extra Virgin Olive Oil250 ml
  • Sliced onions250 g
  • Eggs6 unit(s)
  • Salt to taste
  1. Cut the potatoes into slices and add salt (to taste), then heat the oil in a deep non-stick frying pan and fry the potatoes and onions for about 20 minutes, keeping the pan covered and stirring the potatoes so they don't burn. Then remove with a slotted spoon and set aside in a bowl.
  2. In another bowl, beat the eggs and then place the beaten eggs together with the potatoes and mix everything together. Drain the excess oil from the skillet, which you used to fry the potatoes, and pour the contents of the bowl, spread evenly and cook over medium heat, loosening the sides. Allow the underside to brown before turning the tortilla with the help of a large, shallow plate. So, put it back in the skillet to cook the other side. Finally, remove from the skillet and serve hot or cold. If you prefer, cut the tortilla into small pieces and serve with slices of bread.

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