Argentinian Tortilla de papas

I first found out about Tortilla de Papas (Argentinian omelet) a couple of

months ago while watching a documentary about Latin American food. It
looked pretty tasty and I knew that it would be something that I would
enjoy, so I decided to make it.
My first initial attempt was a disaster
because I placed it into an oven instead of in a frying pan after the eggs
were added. I have learned my lesson since then and have made different
versions of this delicious breakfast meal. I have added bacon, sweet
peppers, mushrooms, cheese among other ingredients depending on what
I have available and how my taste buds are feeling. This is a quick,
inexpensive, and easy meal that you will surely love.

Traditional tortilla de papas are made from
onions, potatoes, and eggs. Argentina adopted this dish from the Spaniard
colonizers (Spanish omelet) but made it their's overtime.
Please make it
your own and let me know how it turns out!

Category: Breakfast, Gluten Free, Vegetarian

Cuisine: Argentinian, Latin American, Spanish
Cooking Method: Fry

Servings: 1
yield(s)

Ingredients

1 large potato
2 eggs
½small onion
¼ tsp salt
 Black pepper
½ cup oil
Cheese of choice (optional)
(I generally use mozzarella or cheddar)

Instructions

1. Pour oil into a small frying pan (that is about 10 inches and has a lid)
and place on medium heat.
2. Dice potato into ½ inch cubes.
3. Cut the onion horizontally (or anyway that you feel comfortable)
4. When the oil is hot put the onions and potatoes into the pot and
cover. Ensure that the oil is covering the potatoes. Fry the potatoes
for about 7 minutes or until onions are translucent and potatoes are
golden and tender.
5. Remove the potatoes and onion from the oil and put on a plate.
Sprinkle ¾ of the salt on the potatoes and onions
6. Turn off the stove and leave only around 2 tablespoons of oil in the
pan.
7. Crack eggs in a bowl add remaining salt and black pepper to taste.
Beat the eggs then add potatoes and onions and let sit for 2 minutes
8. Turn on the stove on medium and replace the pan on it
9. Pour half of the mixture in the pan then top with favorite shredded
or sliced cheese of choice. Pour the remaining mixture over the
cheese layer and cover the pot.
10. Let it cook for about 7 minutes or when the sides start darkening and
the top no longer looks like a liquid.
11. Place a big, flat plate over the pot, and with your hand holding the
plate flip the Argentinian omelet onto the plate. Use a spoon to gently
push the omelet over the sides of the plate and into the pot to cook
the other side. Place on the stove for about 4 minutes.
12. When done flip on a flat plate and garnish with green onions
(scallions), and enjoy.