Tortilla española

A nice way to make “tortilla española” – a little lighter than the traditional recipe.

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1- Cut about 500 gr of baby potatoes (washed and with the skin – 50% of the vitamins are contained in the skin) in very small cubes.
2- Dice half a white onion very small.
3- Place both in a large frying pan with some olive oil. Fry on medium heat until the potatoes and the onions take on a golden colour.
4- In a large bowl, whisk together four organic eggs (or five if they are small), and pour the egg and onion mixture in it. Mix a little more.
5- Place the egg mixture in the same pan (no need to add any oil). Cook on low fire for about 5 minutes. Turn over by using a large plate then place the tortilla back in the pan with the uncooked side down. Cook another 3 to 5 minutes.

I served it with a heart of palm salad sprinkled with olive oil, balsamic vinegar and fresh mint.

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