Spanish Potato Tortilla (Tortilla Española) | Oregonian Recipes
If you have a mandoline, this would be a good time to use it.
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Ingredients
- 1 3/4 cups olive or vegetable oil for frying
- 1 3/4 pounds (about 5 medium) Yukon Gold potatoes, peeled
- 2 1/4 teaspoons coarse salt (divided)
- 2 large onions, diced
- 5 medium cloves garlic, very coarsely chopped (optional)
- 6 eggs
- 1/8 teaspoon freshly ground black pepper (optional)
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