Ingredients:
- 4 eggs
- 1 medium potato
- 1/3 medium onion
- 1/4 cup oil
Instructions:
- Chop the onions, slice the potatoes. I quartered the potatoes and then sliced them slightly thin as shown. Chop the onions as much as you can.
- Fry them in a 1/4 cup oil in a small pot on a medium heat until you see the onions translucent and some brown spots on the potatoes.
- While you do the the potatoes and onions, scramble 4 eggs and 1/4 tsp salt
- Once the potatoes and the onions are done, drain them in a colander/strainer. Set them aside for 5-10 mins.
- Mix the potatoes and onions with the scrambled eggs. Mix well, make sure you don’t break the potatoes.
- Put the mix in an 8″ pan oiled with 2Tbsp oil on a medium-low heat.
- Let it cook for 5-7 mins. Check after 5 mins with spatula.
- This is important. Kinda. Get a plate that you feel comfortable that when you put it on the top of the pan and flip, it won’t make a mess.
- My plate fits perfectly with the pan.
- Flip the tortilla and slide it back on the pan.
- Cook for another 4-5 mins on medium-low heat.
