Tortilla Espanola Spanish -Style Potato Omelet - olive oil

Method

• In a large non stick skillet, heat 2 tbsp of the olive oil.
• Add onions and bell peppers and cook 3-5 minutes.
• Add potatoes and mix well.
• Add salt and cover pan.
• Cook over low heat until the potatoes are tender, 12-15 minutes.
• Stir ingredients every 3-4 minutes to prevent sticking.
• Once potato mixture is cooked, remove from heat and cool for 5 minutes.
• In a large bowl, whisk the eggs with the cilantro.
• Add vegetable/potato mixture and stir until combined.
• Add remaining oil to pan and heat until smoking.
• Add egg mixture to pan, lower heat and cook without stirring until eggs begin to set.
• When the omelet starts to turn golden brown on the bottom, turn the omelet over.
• Cook until the second side develops the same color.
• If necessary, divide the oil and egg mixture into 2 pans.
• Serve very hot, warm, or at room temperature.