Spanish Tortilla

  • 1 pound potatoes, peeled and cubed medium
  • 1 cup Ahuacatlán Avocado Oil
  • 6 eggs
  • Salt
  • Freshly ground black pepper

Heat Ahuacatlán Avocado Oil in a large skillet. Add the potatoes and turn frequently until tender.

In a bowl, lightly beat 6 eggs, add salt and freshly ground black pepper.

Add the egg mixture to the skillet with the potatoes. Fry until golden brown, stirring occasionally until it has set. Once the bottom is cooked, place a large plate over the skillet and flip the tortilla onto it. Return and fry the other side until it finishes cooking.

CHEF TIPS

You can add ingredients like peppers, chorizo or shrimp to give the dish a special touch.

 

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