Spanish Tortilla 🇪🇸
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Extra Virgin Olive Oil
Salt and Black Pepper
In a Teflon skillet, sauté the potatoes cut into slices of approximately 3mm and the onion in Julienne in olive oil.
Once golden and the potatoes are cooked, take the entire content to a bowl, season with salt and black pepper.
Add beaten eggs and chopped parsley and mix
Return the contents to the skillet and bring to the fire, turning with the help of a plate after 5 minutes. Serve with an aioli
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