Spanish Tortilla Espanola with Tomato Salad

Ingredients

• 12 oz waxy potatoes, thinly sliced
• 1 small onion, thinly sliced
• 5 eggs
• 1/3 cup olive oil
• 2 tomatoes, cut into wedges
• 1 tbsp chopped parsley
• 1 tsp sherry vinegar
• 1 tsp olive oil
• Salt and black pepper

Steps

1. Warm the olive oil in a nonstick skillet and cook potatoes and onion gently until tender, not browned.
2. Drain potatoes and onion, reserving 1 tablespoon oil; cool them for 3 minutes.
3. Beat eggs with salt and pepper, then fold in potatoes and onion.
4. Heat reserved oil in the skillet, add the egg mixture and cook over low heat until the bottom is set.
5. Carefully flip using a plate and cook the second side until the eggs are fully set.
6. Dress tomatoes with parsley, vinegar, oil, salt and pepper, then serve with tortilla wedges.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.