Spanish Tortilla Española
Golden potato and egg cake that turns leftover boiled potatoes into dinner.
Ingredients
- 3 cup cooked potatoes
- 6 piece egg
- 1 piece onion
- 3 tbsp olive oil
Instructions
- 1
Slice cooked potatoes and onion thinly.
- 2
Beat eggs with salt and fold in potatoes.
- 3
Cook in an oiled pan over low heat for 8 minutes.
- 4
Flip with a plate and cook 4 more minutes. Rest before slicing.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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