Featured Recipe

BREAKFAST: Tortilla Espanola

Ingredients

2 pounds Russet potatoes, small dice, par boiled
2 cups Onions, small diced
1 cup Olive oil
8 Eggs
2 tsp Salt

Instructions

Start cooking the onions with half the olive oil for about 5 minutes over medium heat. Stir in the potatoes and salt, cover and cook on low heat until the potatoes are tender. Whisk the eggs in a bowl and add the potato mixture to the eggs. Add remaining oil to a sauté pan and heat until smoking. Add the egg mixture and start coagulating the eggs, lower the heat. Flip the omelet over when the bottom becomes golden brown. Cook second side until it is golden brown and the tortilla feels firm.