Spanish Tortilla - potato

Method

• Peel and slice the potato and onion about 1/8 inch thick.
• Heat the oil in a small skillet over medium heat.
• Add the potato and onion and cook, stirring occasionally, for 12 to 15 minutes, or until the onions are caramelized and the potatoes are tender.
• Season liberally with salt and pepper.
• Beat the eggs well and pour over the potatoes and onions.
• Cover the pan and cook for 5 minutes, or until a knife inserted into the center of the pan comes out clean.
• Serve immediately.
• Traditionally, Spanish tortillas are cooked in copious amounts of olive oil.
• We have drastically reduced the amount while still using enough to get a great result.
• But you can even take it a step further; using cooking spray instead of oil saves about 120 calories.