Tortilla Espanola

INGREDIENTS:1 small onion, thinly sliced
1/3 cup olive oil
4 medium Washington Russet potatoes, pared
4 eggs
1 tsp. salt
as needed, ground black pepper
as needed, minced parsleyDIRECTIONS:SautT onion in oil in non-stick pan. Dice potatoes and sautT in oil in non-stick pan. When partially cooked, cover potatoes and cook on low heat until tender. Whip eggs in

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish