potato and egg

One classic dish featuring both potato and egg is the Spanish Tortilla Española, also known simply as Tortilla. Here's a basic recipe:

Ingredients:

- 4 medium potatoes, peeled and thinly sliced

- 1 onion, thinly sliced

- 4-6 eggs (depending on size)

- Salt and pepper to taste

- Olive oil for frying

Instructions:

1. Heat a few tablespoons of olive oil in a large non-stick skillet over medium heat.

2. Add the thinly sliced potatoes and onions to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 10-15 minutes. Remove from heat and let cool slightly.

3. In a large mixing bowl, beat the eggs together with a pinch of salt and pepper.

4. Add the cooked potatoes and onions to the beaten eggs. Mix gently to combine, ensuring that the potatoes are evenly coated with the eggs.

5. Heat a little more olive oil in the skillet over medium heat. Pour the egg and potato mixture into the skillet, spreading it out evenly.

6. Cook the tortilla for about 5-7 minutes, or until the bottom is set and golden brown.

7. Using a spatula, carefully flip the tortilla over to cook the other side. You can do this by sliding the tortilla onto a plate, then inverting the skillet over the plate and flipping it back into the skillet. Alternatively, you can use a large plate to cover the skillet and flip the tortilla onto the plate before sliding it back into the skillet.

8. Continue cooking for another 5-7 minutes, or until the tortilla is cooked through and golden brown on both sides.

9. Once cooked, remove the tortilla from the skillet and let it cool slightly before slicing into wedges.

10. Serve the Tortilla Española warm or at room temperature as a delicious and satisfying dish for breakfast, brunch, or as part of a tapas spread. Enjoy!