Potato Tortilla
Serves: 4-6 slices
  • 1 russet potato, rinsed, peeled and sliced
  • 1 Tbsp expeller pressed canola oil
  • ¼ tsp salt (1/8 + ⅛)
  • ¼ tsp onion powder
  • 3 eggs, beaten
  1. Place a medium non-stick skillet (no more than 5") on high heat on the stove.
  2. When hot, add the oil, then place the potato slices in one layer, as best you can, add a pinch of salt (1/8 tsp), stir to coat with the oil and cook for 10 minutes, uncovered.
  3. Stir again to make sure all the potato slices become golden, cover with a lid, lower the heat and continue cooking for another 10-12 minutes, until the potatoes are tender but not completely cooked through.
  4. In a small bowl, whisk the eggs, remaining salt and onion powder with a fork, and pour over the potatoes.
  5. Continue to cook, uncovered for another 5 minutes until the eggs start to set around the edges (the very middle will still be a little runny--that's OK-although not too runny otherwise it will be a disaster when you turn it over!-see STEP 1 in photo below).
  6. Use a rubber spatula to lift the edges all around to make sure it is ready for the next step.
  7. Place a big plate upside down over the skillet (STEP 2 photo below), and turn it over (STEP 3 photo below) so that the tortilla is now on your plate.
  8. Slide the tortilla back onto the heated skillet so that the uncooked side is now down (STEP 4 photo below) and continue cooking for another 5 minutes.
  9. Turn off the stove, slide the tortilla onto a clean plate and slice.
Recipe by Cuisinicity at https://cuisinicity.com/potato-tortilla/