INGREDIENTES

1½ lb russet potatoes, thinly sliced

1 yellow onion, thinly sliced

¾ cup olive oil

6 large eggs

1 tsp salt

½ cup Oolie Spicy Pepper Dip, for serving

Instrucciones

Step 1: Heat the olive oil in a 10-inch nonstick skillet over medium-low heat. Add the potatoes and onion, season with half the salt, and cook gently, stirring occasionally, until fully tender but not browned, about 20 minutes.

Step 2: Remove the potato and onion mixture with a slotted spoon into a large bowl, reserving the oil in the pan. Let cool for 5 minutes.

Step 3: In a separate bowl, whisk the eggs with the remaining salt. Fold in the potato and onion mixture until well combined.

Step 4: Return 2 tablespoons of the reserved oil to the skillet over medium heat. Pour in the egg mixture, spreading evenly. Cook until the edges set and the bottom is golden, about 5 minutes.

Step 5: Slide the tortilla onto a large plate, invert the skillet over it, and flip both together so the uncooked side faces down. Return to the heat and cook until just set in the center, about 3 minutes.

Step 6: Let the tortilla rest for 5 minutes before slicing into wedges. Serve warm or room temperature with Spicy Pepper Dip on the side for dipping.

Declaración de alérgenos:

Los alérgenos dependen de la marca de los productos que compre; ¡revise cuidadosamente los paquetes de los ingredientes que compre!

Inherent allergens: Eggs